B   31   73t. 


RYWOMANS 


ihivf  B:H,uaiiE^ 


kiAlW  LTrl^Xt-JV./  '  -. 


Digitized  by  tine  Internet  Arciiive 

in  2007  witii  funding  from 

IVIicrosoft  Corporation 


littp://www.archive.org/details/everywomanscanniOOhughricli 


•       •  •   • 


•      •   .•  • 


•••  •  ••  •   ,•• 

•     •••••• 


EVERYWOMAN'S 
CANNING    BOOK 

The  A  B  C  of  Safe  Home 
Canning  and  Preserving 
by  the   Cold  Pack   Method 

MARY    B.  HUGHES 


This  book  has  been  examined  before  publica- 
tion and  is  found  to  conform  to  the  principles 
of  the  United  States  Food  Administration  in 
regard  to  the  conservation  of  foods. 


THIR5)  PRJi^T^JfO?  J^';'',  j^i  \ 


>     3     >  -  » 


I9I8 

WHITCOMB    &    BARROWS  ::  PUBLISHERS 
BOSTON  ::  ::         ::  MASSACHUSETTS 


r;ARY.AGr?;C  JLTURE  0£FSf« 

Copyright  19 18 
By  Whitcomb  &  Barrows 


•  ;  • 


.     •  t  • 


.  •  •     * 


•     •  •    «« 

•  •  •• «  ••*•«•     : !  ,,!.••.•. 


DEDICATED 

TO  ALL   THE   VOLUNTEERS 

who  worked  through  the  hot  summer  days,  during  the 
season  of  19 17,  in  the  Food  Conservation  Drive  for 
War  ReHef  at  Mrs.  Hemenway's  Canning  Kitchen, 
Boston. 

Special  thanks  are  due 

MRS.   AUGUSTUS   HEM  EN  WAY 

whose  enthusiasm  and  leadership  inspired  hundreds  of 
women  to  gather  at  her  home,  in  patriotic  service,  to 
can  and  dry  the  garden  surplus  sent  from  the  surrounding 
countryside.  M.  B.  H. 


415286 


CONTENTS 

PAGE 

Foreword vii 

General  Directions  for  Home  Canning     .        .  i 

Equipment 7 

Questions  Most  Frequently  Asked     .         .        .  io 
Preparation  of  Home-Canned  Products  for  the 

Table 15 

Canning  of  Vegetables 17 

Soup  Mixtures 2.'] 

Canning  Meat  and  Fish        .        ....  30 

Canning  Fruits .  32 

Cold  Water  Method  for  Preserving  Fruit  .        .  40 

Jelly  Making 41 

Fruit  Juices  .        .        .         .        .        .        .        .51 

Pickling         .        . 56 

Miscellaneous  Contributed  Recipes  ...  72 

Dry  Your  Vegetables  and  Fruits         ...  85 


FOREWORD 

**  Gather  up  the  fragments  that  remain;  that  nothing  be  lost/* 

Economic  conditions  make  it  imperative  that  we  as  a 
nation  produce  and  conserve  more  food.  Every  house- 
keeper should  prepare  for  the  reconstruction  period  that 
will  follow  the  war,  when,  owing  to  the  demands  to  be 
made  upon  our  markets  by  the  whole  world,  and  to  the 
fact  that  the  man  power  of  civilization  will  be  short  and 
crippled,  food  will  be  less  abundant  and  much  higher  in 
price  than  it  is  now. 

Comparatively  few  housewives,  up  to  the  present  time, 
have  gone  into  the.  fields  to  help  in  the  production  and 
harvesting  of  food  supplies,  yet  the  day  is  not  distant 
when  the  American  housewife  will  manage  a  hoe  quite 
as  easily  as  she  handles  her  broom  and  duster  now.  By 
thus  entering  the  ranks  of  producers,  she  will  gain  in 
health  and  happiness  as  well  as  materially. 

The  most  practical  way  to  conserve  foods  is  to  can  or 
dry  them  for  future  use  when  the  harvests  are  abundant 
and  foodstuffs  are  low  in  price.  To  encourage  house- 
wives to  do  more  canning,  preserving,  and  drying,  I  have 
prepared  this  book,  dealing  with  the  problems  of  home 
canning  as  they  developed  at  Mrs.  Hemenway's  Canning 
Kitchen  for  War  Relief,  in  Boston.  The  conditions  there, 
under  which  8,000  jars  were  safely  sealed  for  winter  use, 
without  loss,  were  the  same  as  those  found  in  the  average 
household.  Five  years'  experience  canning  my  own 
garden  surplus  taught  me  many  practical  points  which 
have  been  incorporated  here,  with  the  hope  of  aiding  other 
housekeepers  in  their  canning. 


Vlll  FOREWORD 

Owing  to  scientific  methods,  canning  need  no  longer 
be  the  hot,  arduous  task  that  it  was  even  five  years  ago. 
For  the  simpHfied,  shortened  method  of  canning  called 
"Cold- Pack,"  the  housewives  of  America  owe  thanks  to 
the  United  States  Department  of  Agriculture. 

Lack  of  sugar  need  not  affect  the  amount  of  canning 
done  during  the  war  period,  for  experiments  have  proved 
that  fruits  keep  just  as  well  without  sugar  if  they  are 
properly  sealed.  Sugar  can  be  added  when  the  fruits 
are  served. 

Acknowledgments  are  due  Mrs.  Everell  F.  Sweet, 
South  Natick;  Miss  Louisa  Sohier,  Wellesley  Hills; 
Miss  Marion  Bryant,  Newtonville;  and  to  many  others, 
who  have  contributed  choice  old  family  recipes  to  make 
this  book  of  value. 

Two  recipes,  "Dixie  ReHsh"  and  "Cranberry  Catsup," 
are  taken  from  Miss  Ola  Powell's  book,  "Successful 
Canning  and  Preserving,"  published  by  J.  B.  Lippincott 
Company,  and  used  with  the  gracious  consent  of  the 
author  and  publisher. 

Special  attention  is  called  to  the  paragraphs  on  Correct 
Processing  and  Preparation  of  Home-Canned  Products 
for  the  Table,  pp.  4  and  15. 

M.  B.  H. 
Wellesley,  February,  1918. 


GENERAL  DIRECTIONS  FOR  HOME  CANNING 

Canning  of  fruits  and  vegetables  by  the  process  known 
as  Cold-Pack^  may,  for  convenience,  be  divided  into  six 
steps:  Preparation  of  Materials,  Blanching,  Plunging, 
Packing,  Processing,  and  Sealing.  Each  step  is  impor- 
tant, and  a  clear  understanding  of  these  terms  and  famil- 
iarity with  each  process  are  necessary  to  success,  since 
they  are  used  throughout  the  book. 

Preparation.  No  vegetables  or  fruits  which  are  with- 
ered or  unsound  should  be  used.  If  possible,  pick  ma- 
terials the  morning  of  the  day  they  are  to  be  canned. 
Vegetables  and  fruits  lose  much  of  their  flavor  by  stand- 
ing, and  the  fresher  they  are  the  better  will  be  the  results 
obtained.  Grade,  especially  for  ripeness  and  size,  and 
pick  over  carefully.  Do  not  can  fruit  until  it  is  ripe, 
unless  a  recipe  calls  specifically  for  green  fruit.  Have 
plenty  of  fresh,  clean  water,  to  wash  grit  and  dirt  from 
vegetables. 

Blanching.  Parboiling  is  another  term  for  this  process 
commonly  used  by  the  housewife.  Blanching  is  necessary 
to  shrink  the  product,  to  start  the  flow  of  coloring  matter, 
and  to  eliminate  objectionable  acids. 

Put  vegetables  (and  some  fruits)  in  a  cheesecloth  sack 
or  wire  basket,  and  plunge  into  enough  fresh  boiling 
water  to  immerse  completely  the  material  to  be  blanched. 

*  Cold-Pack  Canning  was  introduced  by  the  Department  of 
Agriculture  in  1915,  and  is  the  simplest,  most  up-to-date  method 
of  canning  fruits  and  vegetables.  It  is  indorsed  throughout  the 
countr}'  by  canning  experts  and  practical  housekeepers  who  are 
familiar  with  it. 


^  .   .  .^ .    .     ^jverVwomAn's  canning  book 

The  time  for  blanching  varies  with  different  vegetables 
and  fruits,  and  vegetables  require  longer  blanching  than 
fruits.  It  is  important  to  count  the  time  of  blanching 
from  the  minute  the  water  begins  to  boil  after  the  product 
is  immersed. 

Blanch  greens  and  green  vegetables  (like  spinach,  Swiss 
chard,  asparagus,  etc. )  over  live  steam,  as  the  volatile  oils 
are  lost  when  blanched  in  water,  and  special  food  value 
is  wasted.  A  convenient  way  to  blanch  over  steam  is  as 
follows :  Take  one  and  a  half  yards  of  cheesecloth ;  make 
a  hammock  over  a  wash  boiler  with  a  little  boiling  water 
in  it.  Tie  the  two  ends  of  the  cheesecloth  in  the  handles  at 
the  sides  of  the  boiler,  put  the  greens  in  the  suspended 
cheesecloth,  put  on  the  cover  of  the  boiler,  and  steam  the 
required  time. 

In  canning  berries  and  all  soft  fruits,  blanching  is 
dispensed  with. 

Plunging.  Have  at  hand  a  large  bowl  of  fresh,  cold 
water,  preferably  with  ice  in  it  (ice  is  not  a  necessity), 
and  plunge  the  vegetables  or  fruits  directly  from  the 
boiling  water  into  the  cold  water.  Take  out  immediately. 
The  plunge  should  not  require  more  than  ten  seconds. 
Never  plunge  more  than  one  set  of  vegetables  or  fruits 
in  the  same  water.  In  plunging  all  vegetables,  but  espe- 
cially spinach  and  other  greens,  care  must  be  taken  that 
the  cold  plunge  affects  the  inner  portion  of  the  product 
as  well  as  the  surface.  Plunging  is  necessary  to  loosen 
the  skins,  to  harden  the  pulp,  to  set  the  coloring  matter, 
and  to  facilitate  the  packing. 

Packing.  The  material  is  now  ready  to  go  into  freshly 
washed  jars.  For  vegetables,  add  hot  water,  and  salt  for 
seasoning — a  teaspoonful  to  a  quart.     For  fruits,  hot 


ALWAYS    RE>D   GENERAL   DIRECTIONS  3 

syrup  or  hot  water  is  used.  Fill  the  jar  to  one-half  inch 
of  the  top,  put  on  a  new  rubber  which  has  been  scalded, 
adjust  the  cover,  and  put  one  clamp  of  the  bail  in  place. 
If  the  jar  has  a  screw  top,  put  the  cap  in  position  and 
screw  lightly,  using  thumb  and  little  finger  for  pressure. 

Processing.  This  part  of  the  work  is  of  the  greatest 
importance.  After  each  jar  is  partially  sealed  as  above, 
place  on  a  wire  rack  in  the  bottom  of  a  wash  boiler.  Fill 
the  boiler  with  water  until  it  reaches  two  or  three  inches 
over  the  top  of  the  jars.  Have  the  water  in  the  boiler 
about  the  same  temperature  as  that  of  the  liquid  poured 
over  the  material  in  the  jars.  This  will  keep  the  jars  from 
cracking.  Put  the  cover  on  the  boiler  and  bring  the  water 
to  a  quick  boil.  Count  the  time  for  processing  from  the 
minute  you  hear  the  water  boiling  and  bubbling  actively 
in  the  container.  Do  not  let  the  fire  get  low  and  the 
water  stop  boiling,  for  good  material  is  ruined  by  careless 
processing. 

Sealing.  Immediately  after  the  termination  of  the 
processing  period,  remove  the  jars  from  the  boiler.  A 
buttonhook  makes  a  very  good  aid  if  the  jar  has  a  bail. 
For  screw-top  jars  it  is  necessary  to  buy  a  commercial 
jar  holder.  These  can  be  bought  for  a  small  sum.  Place 
the  hot  jars  on  a  table  out  of  a  draft,  put  down  second 
clamp  of  bail  or  tighten  screw-top  cap  with  full  strength, 
and  invert  to  cool.  Watch  closely  for  leaks.  If  leakage 
occurs,  tighten  the  bail.  It  is  well  to  cover  the  jars,  while 
cooling,  with  a  clean  cloth  or  towel.  If  a  large  number 
of  jars  are  processed  at  once,  do  not  place' them  closely 
together  to  cool,  but  separate  them  on  different  tables, 
so  they  will  cool  rapidly.  Slow  cooling  of  the  jars  is 
undesirable,  and  affects  the  flavor  of  the  product. 


4  EVERYWOMAN  S    CANNING    BOOK 

Testing  the  Seal.  After  processing,  set  the  jars  aside 
for  a  few  days  before  putting  away  in  the  preserve  closet. 
To  see  if  the  seal  is  perfect,  unfasten  both  clamps  of  the 
bail  and  lift  the  jar  by  the  top.  If  the  top  comes  off  easily, 
the  seal  is  imperfect.  Either  reprocess  the  full  length  of 
time  given  in  the  tables,  or,  if  fermentation  has  started, 
throw  material  away. 

Correct  Processing  is  absolutely  essential  to  successful 
canning,  and  to  understand  the  importance  of  it,  let  us 
consider  why  we  process.  Every  piece  of  fruit  or  vege- 
table, no  matter  how  fresh,  will  have  on  its  surface  tiny, 
invisible  microorganisms.  The  air  contains  many  micro- 
organisms, an  important  thing  to  remember  in  canning. 
If  living  organisms  remain  in  the  jars,  they  increase 
rapidly,  causing  food  to  decay  and  spoil.  We  ** process" 
to  kill  the  microorganisms,  and  thus  to  render  food  in  the 
jars  sterile;  and  we  ''seal"  to  keep  out  other  organisms 
which  are  in  the  air. 

Microorganisms  are  divided  into  three  main  groups: 
yeasts,  bacteria,  and  molds.  In  canning,  we  may  find  yeast 
plants  on  fruits  and  vegetables,  bacteria  on  vegetables 
and  meats,  and  molds  from  the  air  may  form  on  jams  and 
jellies.  Canning  immediately  after  the  vegetables  are 
gathered,  and  cleanliness  in  all  handling,  lessens  the  danger 
from  these  organisms. 

Different  organisms  require  different  degrees  of  heat 
and  different  lengths  of  time  to  render  them  sterile  or 
inactive.  Yeasts  are  killed  by  lower  degrees  of  heat  than 
bacteria.  A  short  period  of  processing,  from  fifteen  to 
twenty-five  minutes,  with  the  water  actively  boiling 
around  the  jars,  is  all  that  is  necessary  for  the  heat  to 
penetrate  sufficiently  to  kill  the  yeasts  on  fruit;  while 


ALWAYS    READ    GENERAL   DIRECTIONS  5 

bacteria  in  the  spore  state  may  resist  two  and  three  hours' 
active  boihng.  Spores  have  been  known  to  resist  twelve 
hours'  processing  in  the  hot  water  bath,  at  a  temperature 
of  212°  F.,  and  to  become  active  in  the  jars  after  ten  or 
twelve  hours.  This  is  the  reason  that  an  occasional  jar 
of  beans  or  corn  may  spoil,  while  others  done  in  the  same 
way  at  the  same  time  keep  in  perfect  condition. 

There  is  only  one  short  process  by  which  the  spores 
in  vegetables  may  be  killed,  and  that  is  by  the  use  of  the 
Steam  Pressure  Canner,  with  which  a  temperature  of 
250°  F.  can  be  obtained.  These  pressure  canners  are 
expensive,  but  they  can  be  used  for  a  great  deal  of  cook- 
ing in  addition  to  the  canning,  hence  are  desirable  when 
they  can  be  afforded. 

The  Intermittent  or  Fractional  Method  of  Canning. 
This  great  resistant  power  of  spores  in  vegetables  makes 
the  Intermittent  or  Fractional  Method  of  canning  the 
method  chosen  by  some  experts,  especially  for  peas,  corn, 
Lima  beans,  and  string  beans,  on  which  bacteria  are  most 
likely  to  be  found.  Some  practical  housekeepers,  who 
have  been  most  successful  in  their  home  canning,  are 
inclined  to  look  with  disfavor  on  the  intermittent  process, 
because  of  the  additional  labor  involved  in  processing  the 
jars  three  successive  days.  This  method,  they  feel,  dis- 
courages rather  than  encourages  much  canning.  It  is, 
however,  widely  used  in  the  South,  and  it  is  well  for 
every  woman  interested  in  canning  her  garden  surplus 
to  know  how  to  do  the  intermittent  method,  since  some 
years  the  bacteria  are  particularly  virulent,  and  spoilage 
after  careful  processing  would  indicate  that  the  inter- 
mittent sterilization  would  be  best  for  that  particular 
kind  of  vegetable. 


b  EVERYWOMAN  S    CANNING   BOOK 

The  principle  of  the  intermittent  method  of  sterilization 
is  that  spores  not  killed  after  the  first  processing  will  be 
less  resistant  and  will  probably  be  killed  after  the  second 
day's  processing,  and  that  after  the  third  day's  processing 
there  is  very  little  chance  of  their  living  to  do  harm  to  the 
product. 

To  process  intermittently,  partially  seal  the  product 
in  the  usual  way  and  process  one  hour.  Remove  jar  from 
container,  seal,  and  set  aside  for  twenty-four  hours.  On 
the  second  day,  lift  the  spring  of  the  clamp  and  set  the 
partially  sealed  jar  back  in  the  processing  bath,  and 
process  again  for  one  hour.  Remove,  seal,  and  set  aside 
for  another  twenty-four  hours.  On  the  third  day,  repeat 
this  process.    The  jar  is  then  ready  to  seal  and  put  away. 

Fruits  are  never  subjected  to  the  intermittent  method. 

It  is  absolutely  necessary  to  follow  accurately  the  time 
given  in  the  tables  for  processing,  if  success  is  to  be 
assured.  It  is  quite  common  to  hear  the  amateur  say, 
in  reporting  failures,  that  she  processed  the  beans  thirty 
minutes,  just  as  long  as  she  ever  cooks  them  for  the  table, 
and  they  spoiled.  Thirty  minutes  will  cook  tender  beans 
and  make  them  edible,  but  it  takes  three  hours'  continuous 
cooking  to  kill  che  spores  living  in  them,  and  to  prepare 
them  so  they  will  keep  all  winter.  Do  not  compare  the 
time  you  would  cook  your  product  for  the  table  with 
the  length  of  time  it  needs  processing.  Follow  your  time 
table  if  you  wish  for  success. 

Once  sterilized,  if  for  any  reason  the  jar  must  be 
opened,  even  though  the  cover  is  lifted  only  for  a  second, 
be  sure  and  place  again  in  the  sterilizing  bath  and  process 
for  ten  minutes,  otherwise  organisms  enter  with  the  air, 
multiply  rapidly,  and  spoilage  results. 


EQUIPMENT 

It  is  claimed  that  eighty-five  per  cent  of  all  human 
ailments  are  caused  by  improper  diet.  Four  months  of 
the  year,  when  there  is  an  abundance  of  fresh  fruits  and 
vegetables,  we  eat  plenty  of  them ;  the  remainder  of  the 
year  our  diet  is  highly  concentrated,  with  an  excess  of 
protein  foods.  The  fiber,  mineral  salts,  and  acids  found 
in  fruits  and  vegetables  are  a  daily  requirement  of  the 
body  if  health  is  to  be  maintained.  Home  canning  should 
be  so  planned  that  the  family  will  have  a  jar  of  fruit  and 
a  jar  of  vegetables  every  day  when  fresh  supplies  cannot 
be  obtained.  In  the  beginning  of  the  season,  if  the  house- 
wife will  purchase  two  jars  for  each  day  of  the  winter 
months  (pints  or  quarts,  according  to  the  size  of  the 
family),  she  will  then  have  her  goal  set  ahead  of  her, 
and  will  take  delight  in  reaching  it  by  the  end  of  the 
season. 

Jars.  "What  kind  of  jar  is  best?"  is  frequently  asked. 
This  is  a  matter  of  individual  preference.  Jars  with  wide 
necks  and  straight  sides  are  easily  packed  and  cleaned. 
Whether  the  glass  is  green  or  white  makes  no  difference 
in  the  keeping  of  the  product.  The  green  glass  does  not 
prevent  bleaching  when  the  products  are  exposed  to  light. 
Fruits  and  vegetables  have  a  much  finer  appearance  when 
packed  in  a  good,  clear,  colorless  glass. 

Do  not  buy  cheap  jars,  as  invariably  they  are  defective 
or  of  poor  glass,  and  crack  easily.  A  cheap  jar  is  most 
expensive  in  the  end.  Every  jar,  before  being  packed, 
should  be  examined  carefully  for  defects.    Run  the  finger 

7 


8  everywoman's  canning  book 

around  the  edge  to  see  if  the  glass  is  chipped ;  also  fill  the 
jar  with  water  and  watch  for  tiny  air  holes.  Air  bubbles 
will  be  seen  to  rise  from  the  side  of  the  jar  when  there 
is  a  defect  in  the  glass.    Discard  every  defective  jar. 

If  screw-top  jars  are  used,  care  must  be  taken  to  see 
that  the  cap  is  not  bent  and  that  the  rim  is  perfect.  Adjust 
the  rubber  and  screw  on  the  cap  tightly.  Invert.  If  there 
is  leakage,  try  a  cap  which  has  never  been  used.  When  a 
bail  is  used,  test  it  with  the  rubber  and  top  adjusted,  to  see 
if  it  works  properly,  before  filling  the  jar. 

Rubber  Rings.  The  quality  of  rubber  ring  used  is  of 
the  greatest  importance.  A  jar  cannot  be  air-tight,  or 
remain  so  for  any  length  of  time,  unless  the  rubber  ring 
is  of  the  proper  texture.  After  the  contents  are  processed, 
the  possibility  of  keeping  the  jar  air-tight  depends  on  the 
rubber  used.  A  good  ring  must  be  both  wide  and  thick, 
and  of  such  rubber  that  it  can  be  stretched  ten  inches  or 
more,  when  it  will  snap  back  into  shape  and  not  break 
or  crack.  It  is  never  safe  to  use  the  same  rubber  more 
than  once.  Use  the  rings  which  come  with  the  jars  only 
for  pickles  and  preserves,  which  keep  without  an  air- 
tight seal.    Never  buy  cheap  rubbers. 

Sterilizers.  For  those  who  wish  to  do  canning  for 
commercial  purposes,  steam  pressure  outfits  are  to  be 
recommended.  They  save  time,  labor,  and  fuel,  and  give 
excellent  results.  They  are,  however,  by  no  means  essen- 
tial to  success,  and  the  wash  boiler  is  all  that  is  necessary 
for  family  use.  When  only  a  few  jars  are  to  be  processed 
at  a  time,  it  is  more  economical  to  use  a  smaller  container, 
thereby  eliminating  the  heating  of  unnecessary  water. 
A  lard  pail  or  a  new  garbage  can,  or  a  stew  kettle  with  a 
tight  cover  and  a  false  bottom,  makes  a  good  sterilizer. 


ALWAYS   READ   GENERAL   DIRECTIONS  9 

Utensils,  etc.  Other  items  of  equipment  are  cheese- 
cloth, plenty  of  clean  towels,  several  large  bowls,  paring 
knives,  teaspoon,  wooden  spoon,  colander  and  pestle, 
cake  racks,  scales,  and  timepiece.  Plenty  of  fresh,  clean 
water  is  essential. 


QUESTIONS  MOST  FREQUENTLY  ASKED 

Should  the  jars  be  boiled  before  using? 

This  one  problem  seems  to  give  more  anxiety  than  any 
other  to  the  beginner  in  canning.  It  is  not  necessary  to 
boil  either  jars  or  rubbers  before  using  them.  Wash 
thoroughly  and  rinse  in  hot  water.  They  are  sterilized 
at  the  same  time  the  contents  of  the  jars  are  processed 
or  sterilized.  Any  previous  boiling  is  superfluous.  Much 
unnecessary  drudgery  is  eliminated  when  housekeepers 
fully  appreciate  the  fact  that  in  cold-pack  canning  it  is 
not  necessary  to  handle  the  jars  out  of  boiling  water. 
To  have  them  clean  is  enough. 

Should  the  jars  touch  each  other  in  the  processing? 

It  does  no  harm  if  the  jars  touch  each  other  or  the  side 
of  the  container  in  the  processing.  Arranging  hay,  card- 
board, or  wrapping  the  jars  in  cloth  to  keep  them  from 
touching,  is  unnecessary  labor. 

It  is  unwise  to  place  the  jars  on  top  of  each  other  in 
processing,  for  the  air  in  the  lower  jars  cannot  expand. 
This  will  crack  the  jars.  If  a  second  tier  is  needed,  have 
a  rack  fitted  in  the  boiler,  which  will  act  as  a  second  shelf. 

What  must  be  done  when  the  rubbers  bulge? 

If  a  rubber  bulges  when  it  is  taken  from  the  boiler, 
press  it  back  immediately  with  the  finger,  set  the  jar  in 
the  sterilizing  bath,  and  leave  for  ten  minutes. 


ALWAYS   READ   GENERAL   DIRECTIONS  II 

Is  it  necessary  to  have  the  water  come  over 
the  top  of  the  jars? 

It  is  important  to  have  the  water  come  over  the  top 
of  the  jars  to  a  depth  of  two  inches  or  more.  In  process- 
ing vegetables  which  require  a  long  period  of  sterilizing, 
such  as  corn,  beans,  and  peas,  have  the  water  three  or 
four  inches  over  the  top  of  the  jars.  If  the  boiler  is  not 
air-tight,  the  escaping  steam  will  greatly  reduce  the  water 
around  the  jars.  Plenty  of  water  in  the  boiler  to  start 
with  eliminates  the  possibility  of  having  the  boiler  get  dry. 

Do  bubbles  indicate  spoilage? 

By  no  means.  Bubbles  usually  take  care  of  themselves 
in  a  few  days.  If  there  is  any  uncertainty  about  the  jar, 
set  it  one  side  for  a  few  days ;  and  if  the  bubbles  are  still 
present,  reprocess  for  one-half  the  original  period.  If  a 
frothy  white  collection  of  bubbles  appears  at  the  top, 
usually  the  jar  is  defective.  In  this  case  use  the  product 
at  once  on  the  table,  or  put  into  a  new  jar  and  resterilize 
for  one-half  the  original  period. 

Why  do  the  jars  break  in  the  sterilizing  bath? 

When  jars  break  in  the  sterilizing  bath,  first  see  if  the 
second  clamp  was  put  down  by  mistake,  or  if  the  rack 
was  forgotten  in  the  boiler.  If  the  jars  are  set  in  water 
of  a  higher  temperature  than  the  liquid  in  the  jar,  they 
will  crack.  Some  breakage  is  due  to  defective  glass. 
When  the  bottom  of  the  jar  drops  out  and  leaves  a  clear, 
straight  cut  around  the  jar,  the  fault  is  with  the  glass. 
If  jars  are  carefully  handled,  the  percentage  of  breakage 
is  very  small. 


12  everywoman's  canning  book 

Should  the  product  shrink? 

Some  shrinkage  is  expected,  but  when  the  product 
shrinks  to  any  great  extent,  it  means  careless  blanching 
and  a  poor  pack.  Jars  do  not  have  to  be  full  to  keep. 
Therefore  it  is  unnecessary  to  open  the  jar  and  fill  it  up 
with  boiling  water.  If  the  jar  is  opened  (which  is  in- 
advisable) and  boiling  water  or  hot  syrup  added,  it  must 
be  processed  for  one-half  the  original  time.  By  opening 
the  jar  and  adding  water,  the  housekeeper  does  not  in 
any  way  add  to  the  food  value  of  the  jar,  and  gives  herself 
a  great  deal  of  unnecessary  work. 

What  is  meant  by  flat-sour? 

Flat-sour  is  a  term  used  to  denote  spoilage  that  is  not 
detected  until  the  jar  is  opened.  A  product  which  has 
flat-soured,  however  slightly,  should  never  be  eaten.  Just 
what  specific  bacteria  cause  flat-sour  is  not  known,  but 
it  is  quite  safe  to  say  that  home  canners  whose  methods 
are  clean  and  who  use  fresh  products,  and  process  the 
required  time  according  to  the  time  tables,  are  never 
troubled  with  flat-sour. 

What  causes  beets  to  darken? 

Beets  will  turn  dark  if  exposed  to  a  strong  light,  and 
also  if  they  are  allowed  to  stand  in  the  jars  without  water 
for  any  length  of  time  before  they  are  processed.  Jars 
should  be  filled  and  processed  immediately. 

What  is  a  good  storage  place? 

A  cool,  dark  place  is  the  best  for  storing  home-canned 
products.    A  cellar  preserve  closet  is  not  a  necessity.    A 


ALWAYS    READ   GENERAL    DIRECTIONS  1 3 

pantry  near  the  kitchen,  where  the  jars  will  be  convenient 
when  wanted,  makes  as  good  a  storage  place  as  any. 
The  jars  should  be  protected  from  the  light. 

If  the  jars  are  placed  in  the  cellar,  they  must  be  looked 
at  occasionally,  as  the  molds  which  attack  rubbers  in  a 
damp  atmosphere  cause  them  to  decay,  letting  the  air  into 
the  jars  and  causing  spoilage. 

What  are  preserving  powders? 

Preserving  powders  are  good  things  to  let  alone.  House- 
wives are  cautioned  against  buying  these  so-called  pre- 
serving powders  from  agents  who  go  from  door  to  door. 
Benzoic  acid,  salicylic  acid,  boric  acid,  and  formaldehyde 
are  sometimes  sold  to  shorten  the  time  of  processing 
fruits  and  vegetables. 

Under  no  circumstances  should  the  housewife  use  any 
preservative  in  her  canning.  Process  the  full  time  given 
in  the  time  tables  and  preservatives  will  be  unnecessary. 
Their  use  is  not  only  very  dangerous,  but  also  expensive. 

What  would  you  most  caution  the  beginner  against? 

Against  following  everybody's  advice  as  to  canning. 
Do  not  look  for  short  cuts.  There  are  none.  Follow  a 
reliable  guide  and  remember  that  in  canning  there  is  one 
best  method,  which  will  insure  uniform  success  year  after 
year. 

Are  jars  superior  to  cans  for  home  canning? 

It  is  generally  agreed  that  fruits  and  vegetables  which 
are  canned  in  glass  are  of  a  finer  flavor  than  those  canned 
in  tins,  though  their  nutritive  value  is  no  higher.  Experts 
tell  us  there  is  nothing  about  the  use  of  a  good  tin  can 


14  EVERYWOMAN  S    CANNING   BOOK 

which  is  harmful.    For  home  canning,  however,  glass  jars 
are  to  be  recommended,  as  they  last  from  year  to  year. 

When  several  bushels  of  tomatoes  or  peaches  are  to  be 
canned,  to  take  care  of  a  large  surplus,  the  cost  of  the 
container  is  an  important  consideration.  Cans  are  much 
cheaper  than  jars.  A  special  outfit  must  be  purchased 
if  tin  is  to  be  used. 

What  does  it  cost  to  can  fruits  and  vegetables? 

Prices  vary  so  that  it  is  impossible  to  give  a  definite 
answer  to  this  question.  The  first-year  cost  is  the  greatest, 
since  it  includes  equipment  and  jars.  A  conservative 
estimate  shows  a  saving  of  seventy  per  cent  on  all  home- 
canned  products  over  the  market  price  for  the  same 
varieties  canned  in  tin. 


PREPARATION  OF  HOME-CANNED  PRODUCTS 
FOR  THE  TABLE 

All  canned  vegetables  should  be  heated  through  to  the 
boiling  point  before  being  served.  In  home  canning, 
where  preservatives  should  never  be  used,  this  is  a  matter 
of  wise  precaution,  that  any  bacteria  which  may  have 
developed  may  be  destroyed.  Scientists  who  have  made 
special  investigations  of  home-canned  products  inform  us 
that  there  is  not  the  slightest  danger  of  "botulism,"  a  rare 
form  of  poisoning  from  eating  home-canned  goods,  if  the 
product  is  first  boiled  for  a  few  minutes  after  being  taken 
from  the  jar.  This  does  not  mean  that  products  must  be 
eaten  while  hot.  In  the  case  of  canned  vegetables  to  be 
used  in  salads,  they  may  be  boiled  and  set  aside  until 
chilled  through. 

The  flavor  of  all  canned  products  is  greatly  improved 
when  the  jar  is  opened  six  hours  before  serving.  Pour 
the  contents  of  the  jar  into  a  large  bowl  and  set  aside 
in  the  icebox.  Oxygen  will  then  have  permeated  the 
product  before  it  is  served.  Vegetables  requiring  a  long 
processing  period,  like  corn,  beans,  greens,  etc.,  are  espe- 
cially improved  in  flavor  if  allowed  to  stand  out  of  the 
jar  for  six  hours  before  being  used. 

How  to  Open  a  Jar 

Jars  are  sometimes  hard  to  open.  This  way  is  recom- 
mended :  Using  a  thin  knife  blade,  such  as  a  paring  knife 
or  pen  knife,  insert  the  point  under  the  lower  edge  of  the 
rubber  and  press  firmly.    This  will  usually  let  in  enough 

IS 


i6  everywoman's  canning  book 

air  to  release  the  air  pressure  on  the  top  of  the  jar.  After 
several  attempts,  if  this  is  not  successful,  place  the  jar 
in  cold  water  in  a  deep  dish.  Have  the  vvrater  come  over 
the  top.  Bring  to  the  boiling  point  for  a  few  minutes. 
The  jar  will  then  open  easily. 


CANNING  OF  VEGETABLES 

In  order  to  use  these  recipes  successfully,  there  must 
be  familiarity  with  all  the  details  of  the  General  Direc- 
tions, pp.  1-6. 

Asparagus 

Blanch  8  minutes  Plunge  until  chilled  to  touch 

Process  2^  hours 

Only  tender,  fresh  asparagus  should  be  used,  and  stalks 
should  be  of  good  thickness.  Wash,  cut  to  proper  lengths 
to  fit  jars,  and  remove  scales  with  sharp  knife.  Lay  in 
small  piles,  heads  together,  in  a  square  of  cheesecloth, 
and  tie  ends.  Blanch  in  boiling  water  to  cover  for  eight 
minutes.  Plunge;  pack  in  jars  w^ith  heads  up.  Add  a 
teaspoon  of  salt  for  each  quart;  fill  jars  with  hot  water 
within  one-half  inch  of  top.  Place  rubber  and  cap  in 
position,  partially  seal,  and  process  two  and  one-half 
hours.  Asparagus  must  not  be  too  closely  packed,  or 
the  stalks  will  be  broken  in  getting  it  out  from  the  jars. 
Wrap  jars  in  paper  to  prevent  bleaching. 

String  Beans 

Blanch  Plunge  Process  3  hours 

Omit  Omit 

Green  string  beans  or  butter  beans  are  perhaps  the 
easiest  of  all  vegetables  to  can.  Unlike  corn,  they  are 
much  better  canned  than  dried.  It  has  been  the  experi- 
ence of  many  who  have  canned  beans  for  years  that  no 
special    advantage    comes    from   blanching   or   plunging 

17 


i8  everywoman's  canning  book 

them.  Omitting  the  blanching  saves  much  labor.  Have 
the  beans  as  fresh  from  the  vines  as  possible,  and  be 
sure  all  pods  are  tender.  Wash,  string,  cut  in  convenient 
lengths,  or  leave  them  whole  if  desired.  Pack  in  freshly- 
washed  jars  within  one  inch  of  the  top,  cover  with  boiling 
water,  add  one  teaspoonful  of  salt  for  each  quart ;  adjust 
rubber,'  cap,  and  clamp  lightly.  Process  for  three  hours. 
Uniform  results  are  not  obtained  if  less  than  three  hours 
is  given.  Blanching  does  not  affect  the  time  of  processing. 
For  those  who  wish  to  blanch  beans  and  experiment 
to  see  if  it  improves  the  flavor  of  the  product,  the  follow- 
ing table  is  given:  Blanch  5  minutes.  Plunge.  Process 
3  hours. 

Lima  Beans  or  Shell  Beans 

Blanch  Plunge  Process  3  hours 

Omit  Omit 

Pick  before  pods  become  dry  and  cracked.  Can  as  soon 
as  possible.  Shell ;  pack  lightly  in  jars  to  within  one  inch 
of  top.  Do  not  press  down.  Add  salt,  a  teaspoon  to  a 
quart,  and  hot  water  to  fill  crevices.  Adjust  rubber,  cover, 
and  seal  lightly.    Process  three  hours. 

Boston  Baked  Beans 

To  serve  home-baked  Boston  beans  the  year  round, 
without  the  inconvenience  of  a  hot  kitchen  fire  in  the 
summer,  or  to  have  them  as  an  emergency  dish  for  lunch, 
plan  as  follows:  When  baking  beans  in  the  customary 
way,  cook  an  extra  pint  of  dry  beans.  When  cooked, 
have  at  hand  two  hot  pint  jars  with  rubbers  in  place.  Fill 
with  beans  within  one  inch  of  top,  put  on  cover,  and  seal 
lightly.    Process  one  and  one-half  hours.    Beans  prepared 


ALWAYS   READ   GENERAL  DIRECTIONS  I9 

thus  will  keep  indefinitely,  and  no  commercial  brand  of 
baked  beans  on  the  market  compares  with  home-baked 
beans  canned  in  this  way. 

Beets  or  Carrots 

Blanch  15  minutes  Plunge  until  chilled 

Process  2^  hours 

Beets  and  carrots  are  winter  as  well  as  summer  vege- 
tables. While  they  can  be  bought  in  the  market  all  winter 
and  keep  well  in  a  root  cellar,  nevertheless  it  is  very 
practical  for  the  housewife  to  have  a  supply  of  them  in 
her  preserve  closet,  ready  for  immediate  use.  The  longer 
beets  and  carrots  are  out  of  the  ground,  the  longer  cook- 
ing they  require,  and  they  lose  much  of  their  fine  flavor 
and  become  woody.  When  canned  directly  out  of  the 
ground,  they  are  sweet  and  most  palatable ;  and  the  house- 
wife who  makes  vegetable  or  meat  hash  frequently, 
appreciates  having  on  hand  canned  beets  and  carrots. 

In  selecting  beets  or  carrots  to  can  whole,  the  smaller 
ones,  which  run  twenty-five  to  a  quart,  make  the  choicest 
looking  pack.  When  the  farmer  is  thinning  out  his  rows, 
gather  those  that  are  cast  aside,  and  use  the  best  for 
canning. 

Scrub  vegetables  with  a  brush.  Blanch  fifteen  minutes, 
plunge  in  cold  water,  and  leave  until  cool  enough  to 
handle.  Scrape  with  a  dull  knife;  pack  in  jars,  whole 
or  sliced ;  add  salt,  a  teaspoon  to  a  quart ;  fill  jars  with 
hot  water  within  one-half  inch  of  top,  adjust  rubber  and 
cap,  clamp  lightly,  and  process  two  and  one-half  hours. 

In  blanching  beets,  leave  two  or  three  inches  of  the 
stem  and  all  of  the  root  on,  to  keep  them  from  bleeding. 
Well-prepared  beets  look  pale  when  first  taken  from  the 


20  EVERYWOMAN  S    CANNING    BOOK 

processing  bath,  but  soon  regain  their  color.  When  cool, 
wrap  the  jars  in  paper  to  prevent  bleaching,  or  set  away 
in  a  dark  closet. 

Cauliflower 

Blanch  5  minutes     Plunge  10  seconds     Process  i^  hours 

Break  cauliflower  into  flowerets.  Put  into  cold  brine 
(one-half  cup  salt  to  one  gallon  of  water)  and  let  stand 
for  one  and  one-half  hours.  Blanch  in  boiling  water  five 
minutes  and  plunge  in  cold  water.  Pack  in  hot  jars,  fill 
with  boiling  water  within  one-half  inch  of  top,  add  tea- 
spoon of  salt  for  each  quart,  adjust  rubber  and  cap,  seal 
lightly,  and  process  one  and  one-half  hours. 

To  Serve.  Heat  to  boiling  point,  pour  off  water,  and 
add  white  sauce,  butter  or  butter  substitute,  and  seasoning. 

Com 

Blanch  5  minutes     Plunge  10  seconds     Process  4  hours 

Various  experiments  have  proved  that  to  the  taste  of 
many  persons  corn  is  more  palatable  dried  than  canned. 
(See  last  chapter.)  Many  housekeepers,  however,  have 
canned  their  surplus  corn  for  years  with  satisfactory 
results.  Great  care  must  be  used  and  instructions  fol- 
lowed. Government  experts  teach  that  once  the  corn  is 
pulled  from  the  stalk,  the  amount  of  its  sugar  diminishes 
rapidly  and  changes  into  starch.  Over  night  the  ear  loses 
fifty  per  cent  of  its  sugar,  so  to  get  the  best  results  it  is 
necessary  to  can  the  product,  if  possible,  within  an  hour 
from  the  time  it  is  brought  from  the  fields.  Select  the 
corn  between  the  milk  and  the  dough  stage.  At  this 
stage,  it  is  not  too  ripe,  neither  is  it  undeveloped.  A  little 
experience  is  necessary  to  judge  accurately  the  best  time 


ALWAYS   READ    GENERAL   DIRECTIONS  21 

for  canning.  Never  can  corn  that  has  been  packed  in  bulk 
in  baskets,  and  has  become  heated  through. 

Remove  husks  and  silk.  Blanch  on  the  cob  for  five 
minutes.  Plunge  into  cold  water,  then  cut  from  the  cob, 
being  careful  not  to  cut  into  the  cob.  Pack  directly  into 
jars,  within  one  inch  of  the  top.  Add  one  teaspoon  of 
sugar  and  one  of  salt  for  a  quart,  adjust  rubber,  cover, 
and  clamp  lightly. 

Immediately,  as  each  jar  is  filled,  set  it  in  the  boiler 
to  process.  It  is  better  for  two  persons  to  work  together, 
one  preparing  corn  and  the  other  filling  jars.  If  one  must 
work  alone,  five  or  six  jars  are  enough  to  process  at  one 
time.    Process  for  four  hours. 

When  canning  sweet  corn  on  the  cob,  follow  the  same 
directions,  packing  the  ears  whole  in  the  jars.  Few  jars 
will  hold  more  than  three  ears,  and  this  does  not  make 
an  economical  use  of  jar  space. 

Egg  Plant 

Egg  plant  is  more  satisfactory  as  a  dried  product  than 
canned.  After  the  long  processing  necessary  to  kill  the 
bacteria  on  it,  egg  plant  loses  its  texture  and  shape,  and 
becomes  a  soft,  jelly-like  substance,  difficult  to  prepare 
attractively  for  the  table.    See  last  chapter  for  drying. 

Greens:  Spinach,  Swiss  Chard,  Kale,  Chinese 
Cabbage  Leaves,  Dandelions 

Blanch  20  minutes  Plunge  until  chilled 

over  live  steam  through 

Process  2  hours 

All  greens  require  careful  handling  to  obtain  a  satis- 
factory finished  product.    Can  greens  as  soon  as  possible 


22.  EVERYWOMAN  S    CANNING   BOOK 

after  they  are  gathered.  Pick  over  carefully,  wash  and 
rinse  in  several  changes  of  fresh  cold  water,  to  be  sure 
all  grit  is  removed.  A  peck  of  greens  is  enough  to  blanch 
at  one  time.    This  will  fill  a  quart  jar. 

Place  the  washed  greens  in  a  cheesecloth  hammock 
(see  page  2),  and  blanch  over  live  steam  for  twenty 
minutes.  Plunge  immediately  in  cold  water,  being  care- 
ful to  give  sufficient  time  so  that  the  chill  will  permeate 
to  the  center  of  the  product.  Pack  greens  closely  into 
hot  jars,  but  do  not  use  any  pressure.  Add  salt,  a  tea- 
spoon to  a  quart,  and  hot  water  to  fill  crevices.  A  teaspoon 
of  olive  oil  or  bacon-fat  drippings  improves  the  flavor. 
Place  rubber  and  cap  in  position  and  seal  lightly.  Process 
two  hours. 

Peas 

Blanch  5  minutes  Plunge  10  seconds 

Process  2\  or  3  hours 

Peas  should  be  canned  directly  after  they  are  brought 
from  the  vines,  before  the  sugar  in  them  has  had  time 
to  change  to  starch.  For  satisfactory  results,  select  pods 
that  are  well  developed  and  green.  After  the  pods  have 
begun  to  wither  and  the  peas  are  hard,  it  is  too  late  to 
use  them.    (See  drying  of  peas,  last  chapter.) 

Shell,  blanch  for  five  minutes,  plunge,  pack  in  hot  jars 
within  one  inch  of  top ;  add  hot  water  to  cover,  a  teaspoon 
of  salt  and  a  teaspoon  of  sugar  to  a  quart.  Adjust  rubber, 
cover,  and  clamp  lightly.  Two  and  one-half  hours'  proc- 
essing is  enough  for  fresh,  young  peas.  Three  hours  is 
safer  if  the  peas  have  been  bought  or  are  not  strictly 
fresh-picked. 

A  cloudy  appearance  of  the  liquid  in  the  jar  after  a 
few  days  does  not  necessarily  mean  spoilage,  but  that 


ALWAYS    READ   GENERAL   DIRECTIONS  23 

the  peas  were  carelessly  handled,  breaking  the  capsule 
which  incloses  the  starch,  and  allowing  this  to  be  set  free. 
If  large  quantities  of  peas  are  picked  in  the  heat,  do 
not  allow  them  to  stand  in  boxes  or  baskets.  The  flavor 
is  spoiled  by  heating  while  standing  in  bulk.  They  should 
be  spread  out  on  tables  until  shelled,  or  they  will  heat 
through  rapidly  and  be  unfit  for  canning. 

Peppers 
Omit  blanching  Process  2  hours 

Sweet  green  or  bullnose  peppers  are  most  satisfactory 
canned,  and  their  use  makes  a  welcome  change  when  the 
price  of  fresh  peppers  is  prohibitive.  Cut  peppers  in 
halves  lengthwise,  clean  out  seeds.  Pack  in  hot  jars,  fit- 
ting them  in  as  closely  as  possible  without  crushing.  Add 
hot  water  to  cover,  and  two  teaspoons  of  salt  to  each 
quart.  Put  rubber  and  cap  in  position,  seal  lightly,  and 
process  two  hours. 

To  Serve.  Chop  peppers  up  in  vegetable  or  meat  hash, 
or  fill  with  corn  or  tomatoes;  add  bread  crumbs  or  corn 
flakes,  salt,  butter,  and  paprika.  Cook  until  crumbs  are 
brown.    This  makes  a  most  appetizing  luncheon  dish. 

Another  good  combination  is  to  fill  peppers  with  hot 
cooked  rice,  add  butter  or  butter  substitute,  and  cover 
with  grated  cheese  to  a  depth  of  one-half  inch.  Heat  in 
oven  until  cheese  is  melted,  and  serve  immediately. 

Succotash 
Blanch  corn  5  minutes       Plunge  corn       Process  3  hours 

Succotash  is  a  mixture  of  sweet  corn  cut  from  the  cob 
and  shelled  Lima  beans.  Its  nutritive  value  is  high,  and 
it  can  be  served  in  place  of  a  meat  dish. 


24  EVERYWOMAN  S    CANNING   BOOK 

Use  the  same  care  in  canning  corn  and  beans  together 
as  when  they  are  canned  separately.  Pick  the  vegetables 
in  the  morning  and  can  while  fresh.  Corn  should  be 
blanched  for  five  minutes  in  boiling  water,  then  plunged 
into  cold  water.  Cut  from  the  cob  and  mix  with  equal 
measure  of  shelled  Lima  beans.  Pack  into  freshly  washed 
jars  to  within  one  inch  of  top ;  add  salt,  a  teaspoon  to  a 
quart,  and  hot  water  to  fill  jar.  Adjust  rubber,  cover, 
and  seal  lightly.    Process  three  hours. 

Summer  Squash 
Blanch  15  minutes      Plunge  10  seconds       Process  i  hour 

Select  summer  squash  before  the  outside  becomes 
coarse  and  horny.  Wash;  cut  into  slices  one  inch  thick. 
Put  in  cheesecloth  sack  and  blanch  in  boiling  water 
fifteen  minutes,  to  reduce  bulk.  Plunge  into  cold  water, 
and  pack  closely  in  jars  within  one  inch  of  top.  Add  salt, 
a  teaspoon  to  a  quart.  The  flavor  of  summer  squash  is 
so  delicate,  that  the  product  is  improved  if  the  water  used 
for  blanching  is  added  to  fill  the  crevices  in  the  jar,  since 
it  contains  much  of  the  flavor  of  the  squash.  Adjust 
rubber,  cover,  and  seal  lightly.    Process  one  hour. 

Tomatoes 

Blanch  ij  minutes  Plunge  10  seconds 

Process  25  minutes 

Select  ripe  tomatoes  and  grade  for  size.  Do  not  use 
any  that  are  over-ripe  or  decayed.  Wash,  put  in  a  cheese- 
cloth sack  or  wire  strainer,  and  scald  for  one  and  one-half 
minutes  to  loosen  the  skins.  Plunge.  Remove  skins  and 
core.  Pack  directly  in  hot  jars,  press  down  with  a  wooden 
spoon,  and  add  one  teaspoon  of  salt  to  each  quart. 


ALWAYS    READ   GENERAL   DIRECTIONS  25 

Wash  bruised  or  small  tomatoes,  put  in  a  preserving 
kettle,  skins  and  all,  and  cook  until  soft.  Strain  through 
a  fine  sieve.  Return  strained  liquid  to  fire,  and  when  hot 
pour  over  tomatoes  in  the  jar,  within  one  inch  of  the  top. 
Adjust  rubber,  cover,  and  one  clamp.  Place  in  boiler  of 
hot  water  and  process  twenty-five  minutes.  Water  should 
never  be  added  to  tomatoes.  Jars  show  shrinkage  if 
poorly  packed,  or  if  the  strained  liquid  is  not  added  to 
fill  the  crevices,  and  an  unsatisfactory  finished  product 
results. 

Winter  Vegetables 

Such  vegetables  as  cabbage,  Brussels  sprouts,  parsnips, 
squash,  pumpkin,  onions,  potatoes,  turnips,  and  celery 
keep  throughout  the  winter  in  dry  storage.  To  put  up 
in  glass  what  will  keep  in  a  root  cellar  adds  nothing  to  the 
economic  life  of  the  nation,  and  the  practice  should  be 
discontinued. 

Those  who  live  in  apartments,  and  do  not  have  facilities 
for  storing  winter  vegetables,  will  find  that  it  is  more 
economical  to  buy  them  as  needed  from  local  dealers 
than  to  can  them. 

For  those  who  go  camping,  or  on  long  expeditions  into 
regions  where  markets  are  not  accessible,  it  is,  no  doubt, 
wise  to  have  on  hand  a  stock  of  winter  as  well  as  summer 
vegetables  which  are  canned  or  dried.  For  instructions 
in  drying  of  vegetables,  see  last  chapter.  For  the  home 
canning  of  winter  vegetables,  see  Farmers'  Bulletin  839, 
which  can  be  had  by  writing  the  Department  of  Agricul- 
ture, Washington,  D.  C. 


26 


EVERYWOMAN  S    CANNING    BOOK 


TIME  TABLE  FOR  VEGETABLES 

Do  not  attempt  to  use  this  time  table  unless 
familiar  with  instructions 


Product 


Blanch 


Process 


Minutes 

Asparagus 

8  boiling  water 

2|  hours 

Beans,  Baked 

li 

Beans,  Lima  or  Shell 

Omit  blanching 

3 

Beans,  String 

tt                  u 

3 

Beets 

15  boiling  water 

2i 

Carrots 

15       " 

2i 

Cauliflower 

5  boiling  water 

li 

Corn 

5      " 

4 

Greens  (  Spinach,  Chard, 

Kale,  Dandelions,  etc.) 

20  over  steam 

2 

t( 

Peas 

5  boiling  water 

2i-3" 

Peppers 

Omit  blanching 

2 

(( 

Succotash 

See  recipe 

3 

(( 

Summer  Squash 

15  boiling  water 

I  hour 

Tomatoes 

ij       " 

25  minutes 

Asparagus,  Beans  (Lima  or  String),  Corn,  and  Peas 
should  never  be  canned  in  any  container  holding  more 
than  a  quart. 

If  pint  jars  are  used,  do  not  vary  the  time  schedule  for 
processing.  It  is  safer  to  process  the  same  time  for  pints 
as  for  quarts. 

Some  seasons,  the  Intermittent  Method  is  indicated  for 
Beans,  Corn,  and  Peas.    See  page  5. 


SOUP  MIXTURES 

It  is  well  for  the  thrifty  housewife  to  know  the  economy 
of  using  left-overs  from  her  vegetable  canning  for  soup 
mixtures.  Odds  and  ends  which  otherwise  might  be  dis- 
carded may  be  combined  and  put  up  in  jars.  These 
vegetable  combinations  are  most  satisfactory  when  used 
with  a  good  meat  soup  stock,  or  when  used  alone  for  a 
light  soup.  Various  good  mixtures,  depending  on  the 
individual  taste,  will  occur  to  the  housewife  as  she  works 
and  is  guided  by  the  left-overs  at  hand. 

Combinations  of  tomatoes,  beans,  peppers,  okra,  corn, 
and  onions,  flavored  to  taste,  can  all  be  used.  A  pint  of 
vegetable  soup  mixture  added  to  two  pints  of  clear  meat 
soup  stock  in  the  winter  makes  a  good  luncheon  dish. 
In  packing  mixtures,  be  sure  vegetables  of  strong  flavors, 
like  onions,  carrots,  peppers,  etc.,  are  used  for  piquancy, 
and  not  as  a  foundation. 

Follow  general  directions  for  all  canning.  Blanch  and 
plunge  each  vegetable  separately.  Then  combine,  add  salt, 
a  teaspoon  to  a  quart,  and  process  the  length  of  time  re- 
quired for  the  vegetables  according  to  the  time  schedule. 
Use  the  longest  processing  period  given  for  a  vegetable 
when  used  alone.  When  combining  corn  and  tomatoes, 
however,  the  acidity  of  the  tomatoes  helps  to  keep  the 
corn,  and  it  is  not  necessary  to  process  four  hours,  as  is 
given  in  the  table  for  the  processing  time  for  corn.  Two 
hours  is  all  that  is  necessary. 


27 


28  everywoman's  canning  book 

Julienne  Mixture 

After  blanching,  cut  carrots  and  celery  into  small  cubes. 
Cut  string  beans  small  and  add  peas.  Mix  all  together. 
Put  into  jars,  fill  within  one  inch  of  top  with  hot  water, 
add  salt.  Adjust  rubber,  cover,  and  seal  lightly.  Process 
three  hours. 

Okra,  Corn,  and  Tomato  Mixture 

Cut  fresh,  green  okra  into  thin  slices.  Blanch  for  four 
minutes.  Blanch  corn  five  minutes  and  cut  from  cob. 
Measure  equal  quantities  corn  and  okra,  combine,  and 
add  three  times  as  much  tomatoes,  peeled  and  cut  in 
halves.  Mix  all  together  well.  Add  salt,  a  teaspoon  for 
each  quart,  and  process  two  hours. 

Tomato,  Bean,  and  Okra  Mixture 

A  good  combination  is  two  cups  small  Lima  beans,  one 
quart  of  strained,  thick  tomato  pulp,  and  one  cup  of  okra, 
cut  fine.  Add  sugar,  salt,  paprika,  and  onion  juice  for 
flavoring.    Put  in  jars  and  process  two  hours. 

Tomato  Soup 

Peel  tomatoes  and  boil  twenty  minutes.  Strain  through 
a  fine  sieve,  being  sure  to  get  all  the  pulp.  To  each  pint 
add  two  tablespoons  of  cooked  rice,  bit  of  bay  leaf,  one 
whole  clove,  if  liked,  and  salt  to  taste.  Pour  into  jars  and 
process  one  and  one-half  hours. 

Concentrated  Tomato  Soup 

Wash  ripe  tomatoes,  cut  up  and  put  in  a  preserve  kettle, 
and  cook  until  tender.     Strain  through  a  colander  and 


ALWAYS   READ   GENERAL   DIRECTIONS  29 

return  to  fire,  and  cook  down  to  one-third  the  original 
bulk.  Put  in  jars  and  proceed  according  to  general  direc- 
tions for  canning  tomatoes,  on  page  24. 

Tomato  Puree 

2  quarts  thick  tomato  pulp  i  teaspoon ful  salt 

I  medium-sized  onion,  chopped  i  teaspoonful  sugar 

2  tablespoonsful  chopped,  sweet  red  peppers 

Tomato  puree  may  be  made  from  small  or  broken 
tomatoes.  Cut  the  tomatoes  into  fourths,  and  cook  them 
until  the  pieces  become  broken  and  soft.  Press  the  pulp 
through  a  sieve,  discarding  only  the  seeds  and  the  skins. 
Add  the  onion,  the  pepper  pulp,  and  the  seasoning  to  the 
strained  pulp,  and  cook  the  mixture  until  it  is  of  the  con- 
sistency of  catsup.  It  is  necessary  to  stir  it  frequently, 
in  order  to  keep  it  from  burning.  Pour  it  into  jars,  adjust 
rubbers,  and  seal  lightly.  Process  twenty-five  minutes  in 
a  hot  water  bath.  Seal,  and  invert  to  cool.  The  puree 
may  be  thinned  and  used  for  soup  or  sauce. 


CANNING  MEAT  AND  FISH 

To  preserve  meat  or  fish  in  glass  jars,  great  care  must 
be  exercised.  The  material  must  be  fresh,  the  jars  care- 
fully washed,  and  full  time  must  be  given  for  processing. 

To  prevent  all  v^aste  in  the  kitchen,  preserve  left-over 
meats,  such  as  chicken,  turkey,  lamb  or  beef  stew.  When 
a  family  is  small,  try  preserving  what  is  left  over  after 
the  second  meal,  to  avoid  serving  the  same  kind  of  meat 
every  day  in  the  week,  as  is  often  the  case  after  the 
Christmas  or  Thanksgiving  turkey.  The  left-over  dishes 
will  be  appetizing  to  the  family  when  served  a  week  or  a 
month  later. 

The  housekeeper  who  has  a  flock  of  hens  in  the  back 
yard  will  want  to  know  how  to  can  chicken,  so  that  in 
the  fall,  when  the  roosters  are  being  separated  from  the 
pullets,  they  can  be  preserved  for  future  use,  and  not  be 
sold  at  a  sacrifice.  One  country  woman  gets  two  dollars 
a  quart  for  her  canned  chicken  or  roosters.  Sold  alive, 
they  would  net  her  about  eighty  cents  apiece. 

Chicken,  Turkey,  Duck,  or  Game 

Boil  or  roast  until  tender,  in  the  usual  way.  Remove 
bones,  and  cut  in  pieces  to  fit  into  freshly  washed  jars. 
If  the  meat  was  boiled,  add  the  water  in  which  it  was 
cooked  to  fill  crevices  in  the  jar,  after  having  first  boiled 
it  down  one-half.  For  roasted  meat,  add  hot  water.  Add 
a  teaspoon  of  salt  for  a  quart,  adjust  rubber,  cover,  and 
seal  lightly.    Process  three  hours. 


30 


ALWAYS   READ   GENERAL   DIRECTIONS  3 1 

Meat  Left-overs:  Irish,  Lamb,  or  Beef  Stew; 
Fricassees  and  Chowder 

Put  what  is  left  over  in  carefully  washed  pint  or  quart 
jars.  Fill  to  the  top.  Adjust  rubber,  cover,  and  seal 
lightly.  Process  three  hours. 

Salmon,  Mackerel,  Halibut,  or  Trout 

Buy  fish  in  season  and  when  the  market  price  is  low. 
Remove  head,  tail,  and  backbone.  Cut  in  pieces  to  fit  the 
jar.  Add  salt,  one  teaspoon  to  a  quart,  and  a  little  pepper ; 
fill  jar  with  cold  water.  Adjust  rubber,  cover,  and  seal 
lightly.    Process  three  hours. 

The  most  scrupulous  attention  to  detail  is  necessary  in 
canning  meat  and  fish,  since  they  spoil  so  easily.  Without 
such  attention  results  might  be  serious. 


CANNING  FRUITS 

All  fruits  and  berries  may  be  canned  successfully 
without  the  addition  of  sugar,  simply  by  adding  hot  water 
instead  of  syrup.  As  sweetening  must  be  added  when  the 
fruit  or  berries  are  served,  there  is  no  special  advantage 
in  omitting  it,  unless  sugar  is  scarce  or  high  in  price.  To 
fruit  that  is  to  be  used  for  cooking  purposes,  such  as  pie 
filling,  etc.,  add  no  sugar. 

To  can  fruit,  follow  in  general  the  canning  instructions 
for  vegetables,  using  the  same  equipment.  Fruit  that  is 
to  be  preserved  must  be  fresh,  of  fine  flavor,  and  not  over- 
ripe. When  fruit  reaches  the  point  of  perfect  maturity, 
it  begins  to  change  in  quality  rapidly,  and  deteriorates. 

Blanching  and  plunging  are  generally  omitted,  unless 
to  remove  skins,  as  with  peaches ;  to  reduce  bulk,  as  with 
apples;  or  to  lessen  acidity,  as  with  gooseberries,  pine- 
apple, and  rhubarb. 

Use  a  silver  knife  for  paring  fruit,  and  drop  at  once 
into  slightly  salted  cold  water,  to  prevent  discoloration. 
Use  two  tablespoons  of  salt  to  a  gallon  of  fresh  cold  water. 
Pack  the  fruit  into  clean  jars,  add  syrup  or  simply  hot 
water.  Adjust  rubber,  cover,  and  seal  lightly.  Process 
the  length  of  time  given  in  the  time  table. 

Syrups 

For  home  canning,  a  syrup  gauge  is  not  necessary  to 
get  the  right  proportion  of  sugar  for  fruit.  Whether  the 
syrup  used  is  thick  or  thin  is  a  matter  of  individual 
preference,  and  is  not  essential  to  the  keeping  of  the 

32 


ALWAYS  READ  GENERAL  DIRECTIONS  33 

fruits  if  they  are  properly  processed.  The  addition  of  a 
large  amount  of  sugar  spoils  rather  than  improves  the 
flavor.  Just  enough  sugar  should  be  added  so  that  the  flavor 
is  brought  out  and  not  obscured;  moreover,  the  fruit 
should  be  eaten  to  take  the  place  of  fresh  fruit  in  the 
diet,  and  not  as  a  sweet  preserve. 

In  judging  the  amount  of  syrup  to  make,  it  is  impor- 
tant to  know  that  large  fruits,  such  as  peaches,  pears,  etc., 
require  just  about  twice  as  much  syrup  to  fill  the  jar  as 
the  smaller  fruits,  owing  to  the  larger  spaces  between. 
Well-packed  raspberries,  blackberries,  or  strawberries 
should  take  but  little  syrup. 

Syrup  will  keep  several  days,  and  it  is  well  to  make 
it  a  day  or  two  in  advance  of  the  actual  canning,  thereby 
greatly  reducing  that  day's  labor. 

The  simplest  method  in  making  syrups  is  to  have  one 
formula,  which  is  given  below.  This  may  be  made  into 
a  thin,  medium,  or  thick  syrup  by  boiling. 

Formula.  Put  three  quarts  of  sugar  and  two  quarts  of 
water  in  a  preserve  kettle,  stir  until  the  sugar  is  dissolved, 
and  bring  to  the  boiling  point. 

For  a  thin  syrup,  boil  one  minute.  This  syrup  is  used 
for  sweet  cherries,  pears,  or  other  fruits  when  very  little 
sugar  is  desired. 

For  a  medium  thin  syrup,  boil  the  water  and  sugar 
five  minutes.  This  is  used  for  raspberries,  strawberries, 
blackberries,  blueberries,  etc. 

For  a  medium  thick  syrup,  boil  the  water  and  sugar 
ten  minutes.  This  syrup  is  used  for  acid  fruits,  like  goose- 
berries, plums,  rhubarb,  currants,  pineapple,  etc. 

For  a  thick  syrup,  boil  the  water  and  sugar  until  it 
will  drop  from  the  side  of  the  spoon  in  drops.  This  should 
be  used  only  for  preserves. 


34  EVERYWOMAN  S   CANNING  BOOK 

Apples 

Do  not  can  the  early  summer  apple.  It  is  better  to  use 
this  variety  as  a  basis  for  apple  butter  or  jams.  Windfall 
apples  of  the  fall  or  winter  varieties  should  be  canned  for 
use  after  the  winter  apple  is  out  of  the  market,  or  when 
the  price  is  prohibitive.  When  the  apple  barrels  are  picked 
over,  as  they  should  be  at  least  twice  during  the  winter, 
the  apples  which  are  specked  or  becoming  soft  may  be 
canned. 

Pare  and  cut  out  the  bruised  or  soft  spots,  quarter  and 
core,  and  drop  into  slightly  salted  water.  Apples  shrink 
more  than  most  fruits,  and  it  is  well  to  blanch  them  one 
minute  in  boiling  water.  Plunge  into  cold  water  and  pack 
in  clean  jars.  Fill  crevices  with  hot  water,  adjust  rubber, 
cover,  and  seal  lightly.    Process  twenty  minutes. 

Apple  Sauce 

Windfalls,  seconds,  or  picked-over  apples  may  be  made 
into  apple  sauce  the  usual  way.  Pack  hot  into  clean  jars 
to  one-half  inch  of  the  top,  and  process  for  ten  minutes. 
Have  the  water  just  simmering  in  the  hot  water  bath. 

Store  jars  and  use  in  the  spring,  when  apples  are  high 
in  price.    May  be  used  as  pie  filling. 

Peaches 

Select  well-ripened  peaches.  Grade  according  to  size 
and  tie  in  cheesecloth.  Blanch  in  boiling  water  just  long 
enough  to  loosen  skins.  The  length  of  time  will  vary  from 
fifteen  seconds  to  one  minute,  depending  on  ripeness  of 
fruit.  Plunge  into  cold  water  and  pare  with  a  silver  knife. 
To  keep  from  discoloration,  drop  pared  peaches  into 
slightly  salted  cold  water,  using  two  tablespoons  of  salt 


ALWAYS   READ   GENERAL   DIRECTIONS  35 

to  one  gallon  of  water.  Pack  into  freshly  washed  jars, 
whole  or  halved,  with  stones  removed.  Add  syrup  of 
desired  sweetness,  adjust  rubber,  cover,  and  seal  lightly. 
Process  in  hot  water  bath  twenty  minutes. 

Plums 

The  yellow  egg,  green  gage,  and  the  common  damson 
plums  are  used  for  canning.  Stem,  and  wash  in  cold 
water.  Do  not  remove  the  skins,  but  prick  in  several 
places  to  keep  from  bursting.  Pack  without  crushing  in 
freshly  washed  jars.  Fill  the  jar  with  syrup  of  desired 
sweetness,  adjust  rubber,  cover,  and  seal  lightly.  Process 
for  fifteen  minutes. 

Pears 

Follow  general  directions  for  apples  (page  34),  but 
do  not  blanch.  Small  pears  may  be  canned  whole.  A 
clove  stuck  in  th^  end  of  each  pear  gives  flavor  to  the 
fruit.  A  little  lemon  peel  or  thin  strips  of  candied  ginger, 
put  in  the  jar,  is  pleasing  to  some  tastes.  A  medium  syrup 
is  best  for  pears.    Process  twenty  minutes. 

Pineapple 

Pare  and  core  pineapple.  Cut  in  one-inch  slices  and 
quarter  or  leave  slices  whole,  as  preferred.  Tie  in  cheese- 
cloth and  blanch  one  minute  in  boiling  water.  Plunge  into 
cold  water.  Pack  in  jars,  fill  crevices  with  thick  syrup 
to  one  inch  of  top,  adjust  rubber,  cover,  and  seal  lightly. 
Process  twenty  minutes. 

Rhubarb 

Choose  red,  juicy  stalks.  Wash,  but  do  not  peel.  Cut 
in  one-inch  pieces.     Tie  in  cheesecloth,  and  blanch  one 


36  everywoman's  canning  book 

minute  in  boiling  water  to  remove  acidity.  Plunge  into 
cold  water.  Pack  in  jars,  fill  crevices  with  thick  syrup 
to  one  inch  of  top,  adjust  rubber,  cover,  and  seal  lightly. 
Process  fifteen  minutes. 

Berries 

Blackberries,  blueberries,  currants,  sweet  cherries, 
huckleberries,  loganberries,  raspberries,  and  straw- 
berries may  all  be  canned  according  to  these  general 
instructions : 

The  flavor  of  canned  berries  will  be  better  if  the  sugar 
is  added  in  the  form  of  syrup  before  the  berries  are 
cooked. 

If  sugar  is  scarce  or  high  in  price,  use  water  instead  of 
syrup. 

Berry  juice  is  sometimes  used  in  place  of  water  to  make 
syrup.  This  gives  to  the  fruit  a  darker  appearance,  and 
makes  a  very  choice-looking  pack. 

Do  not  blanch  berries.  Pick  over  carefully,  discarding 
any  that  are  over-ripe  or  crushed.  Remove  all  stems. 
Pack  in  jars,  pressing  each  layer  down  with  a  wooden 
spoon,  without  crushing  fruit.  Fill  crevices  in  jar  with 
syrup  or  water,  and  process  according  to  time  given  in 
time  table.  See  page  39. 

If  water  was  added  to  the  berries  instead  of  syrup, 
when  opening  the  jar,  drain  the  water  into  a  saucepan  and 
boil  down  one-half.  Then  add  sugar  to  taste  and  cook 
for  a  few  minutes.  Pour  fruit  into  hot  syrup,  boil  one 
minute,  and  cool  before  serving. 

Sour  cherries,  cranberries,  gooseberries,  should  be 
blanched  in  boiling  water  for  one  minute,  to  reduce  their 
acidity. 


ALWAYS    READ   GENERAL   DIRECTIONS  37 

Popular  Method  for  Canning  Strawberries 

If  strawberries  are  packed  in  jars  and  syrup  added, 
they  rise  to  the  top  of  the  jar  and  make  a  poor  appearance. 
The  following  method  is  popular,  as  it  gives  a  good- 
looking  pack: 

Pick  over  strawberries;  wash,  hull,  and  put  in  a  deep 
baking  dish.  To  each  quart  of  berries  add  one-quarter 
cup  of  water  and  sprinkle  well  with  sugar,  using  one-half 
pound  of  sugar  to  each  quart  of  berries.  Put  a  cover  or 
plate  over  the  dish,  and  set  in  a  moderate  oven  until  the 
berries  are  soft.  When  cooked,  let  stand  in  the  dish  in  a 
cool  place  for  twelve  hours.  Then  pack  in  clean  jars  to 
within  one-half  inch  of  top,  adjust  rubber,  cover,  and 
seal  lightly.    Process  ten  minutes. 

Sun-cooked  Strawberry  Preserve 

Do  not  attempt  sun  cookery  unless  hot,  dry  weather  is 
anticipated.  Pick  berries  early  in  the  morning,  wash  and 
hull.  Allow  equal  weights  of  sugar  and"  fruit.  Place  the 
berries  on  platters  in  a  single  layer.  Make  a  thick  syrup 
with  sugar,  adding  just  enough  berry  juice  or  water  to 
dissolve  sugar.  Pour  over  the  berries  in  platters.  Cover 
with  a  piece  of  plain  window  glass  and  set  out  of  doors 
in  the  hot  sun  for  a  day  or  two,  depending  on  weather 
conditions.  The  glass  should  not  rest  on  the  berries,  but 
should  come  a  few  inches  from  them.  When  the  berries 
are  soft  and  the  syrup  has  thickened  almost  to  a  jelly,  it 
is  time  to  pack  them  in  freshly  washed  jars.  Adjust 
rubber,  co/er,  and  seal  lightly.  Put  in  hot  water  bath, 
and  have  water  just  simmering  for  ten  minutes.  Remove 
from  hot  water  bath  and  seal. 

Pitted  cherries,  raspberries,  and  peaches  may  be 
sun-cooked  in  the  same  way  as  strawberries. 


38  everywoman's  canning  book 

special  Method  for  Raspberries 

Pick  over  berries  carefully,  discarding  soft  ones  and 
any  that  are  wormy.  Pack  in  jars  to  the  brim,  pressing 
each  layer  down  lightly  with  a  wooden  spoon.  Pour  syrup 
of  desired  sweetness  over  berries,  and  let  stand  fifteen 
minutes  before  sealing.  Raspberries  have  a  tendency  to 
settle  in  the  jar,  and  at  the  end  of  fifteen  minutes  add  more 
berries.  Adjust  rubber  and  cover,  seal  lightly,  and  process 
fifteen  minutes. 


ALWAYS   READ   GENERAL  DIRECTIONS 


39 


TIME  TABLE  FOR  FRUITS  AND  BERRIES 
WITH  KIND  OF  SYRUP  TO  USE 

Do  not  attempt  to  use  this  table  until  familiar  with 
General  Canning  Instructions  (pages  1  and  32) 


Fruit 


Blanch 


Process 


Syrup 


Minute 

Minutes 

Apples 

1 

20 

Water  instead 

Blackberries 

Omit 

15 

Medium 

Blueberries  or 

Omit 

15 

Medium 

Huckleberries 

Omit 

15 

Thin 

Cherries  (sweet) 

Omit 

i8 

Medium 

Cherries  (sour) 

I 

i8 

Thick 

Cranberries 

I 

15 

Thick 

Currants 

Omit 

15 

Thick 

Gooseberries 

I 

15 

Thick 

Loganberries 

Omit 

15 

Medium 

Peaches 

I 

20 

Thick 

Pears 

Omit 

20 

Medium 

Pineapple 

I 

20 

Thick 

Plums 

Omit 

15 

Thick       • 

Raspberries 

Omit 

15 

Medium 

Rhubarb 

I 

15 

Thick 

Strawberries 

Omit 

10 

Medium 

Remember  that  in  case  of  sugar  shortage  water  may  be 
added  to  the  fruit  in  place  of  syrup,  and  the  sweetening 
added  when  the  jar  is  opened. 

Unless  fruits  or  berries  are  to  be  used  for  pie  filling, 
when  water  is  used  in  place  of  syrup  do  not  discard  it. 
Drain,  boil  down  one-half,  then  add  sugar  to  make  a  syrup 
of  desired  sweetness.  Pour  berries  or  fruit  into  hot 
syrup  and  cook  a  few  minutes.    Cool  before  serving. 


COLD  WATER  METHOD  FOR 
PRESERVING  FRUIT 

Cranberries,  gooseberries,  rhubarb,  can  be  kept  for 
winter  use  without  cooking,  by  the  cold  water  process. 
A  few  general  rules  should  be  observed. 

Cranberries.  Pick  over  and  remove  stems.  Be  sure 
all  soft  ones  are  discarded,  or  they  will  ferment  and 
spoil  all.  Wash  the  berries  and  pack  in  freshly  washed 
jars.  Adjust  new  rubber.  Put  jar  filled  with  cranberries 
in  deep  pail,  and  turn  in  clean  cold  water.  When  the 
water  in  the  pail  comes  over  the  top  of  the  jar  five  or 
six  inches,  put  on  cover  and  seal  under  water. 

Gooseberries.  Select  gooseberries  before  they  begin 
to  turn  red,  and  do  not  break  the  capsules  which  inclose 
pulp  and  seed  of  the  berries.  The  greatest  care  must  be 
exercised  in  picking  over  the  berries,  that  no  soft  ones 
are  used,  or  they  will  ferment,  spoiling  the  contents. 
Follow  general  directions  for  cranberries,  sealing  under 
water. 

Rhubarb.  Wash  before  cutting.  Do  not  remove  skin. 
Cut  in  inch  pieces,  or  leave  in  lengths  to  fit  the  jars. 
Follow  general  directions  for  cranberries,  sealing  under 
water. 

To  Serve.  The  following  is  considered  the  most  satis- 
factory of  the  many  methods  of  preparing  rhubarb  that 
has  been  kept  in  cold  water :  Do  not  throw  away  the  water 
in  the  jar.  Pour  into  a  kettle  and  boil  down  until  one- 
half  the  original  amount.  Add  the  rhubarb,  cook  until 
soft,  and  add  sugar  to  taste.  Orange  peel  or  a  slice  of 
lemon  cooked  in  the  liquid  greatly  improves  the  flavor 
for  some  tastes. 

40 


JELLY  MAKING 

Jelly  making  is  simple  enough,  if  a  few  general  rules 
are  observed.  Those  who  wish  to  know  the  scientific 
principles  underlying  the  art  are  referred  to  "  Successful 
Canning  and  Preserving,"  by  Ola  Powell,  and  to  "The 
Principles  of  Jelly  Making,"  by  N.  E.  Goldthwaite,  Ph.D. 
The  latter  is  a  free  bulletin  (No.  31),  issued  by  the 
University  of  Illinois,  Urbana,  Illinois. 

Jellies  are  made  by  cooking  together  certain  fruit 
juices  and  sugar  in  the  right  proportion.  A  good  jelly 
will  have  certain  essential  qualities.  It  should  be  of  good 
color,  with  sparkling  transparency,  of  decided  flavor,  and 
firm  enough,  without  being  tough  or  gummy,  to  hold  its 
shape  when  slipped  out  of  the  glass. 

Fruit  juice  is  composed  mostly  of  water,  and  also  of 
small  amounts  of  flavoring  substance,  sugar,  acids,  and  a 
most  important  substance  called  pectin.  Without  pectin 
present  in  the  fruit  juice,  no  jelly  can  be  made  unless 
artificial  means  are  employed.  Some  fruits  are  very  rich 
in  pectin,  while  others  have  very  little ;  hence  the  impor- 
tance of  choosing  fruit  rich  in  pectin,  or  of  combining 
two  fruits  when  a  fruit  is  known  to  have  but  little  pectin. 
Sour  apples,  unripe  grapes,  currants,  and  quinces  have 
a  large  proportion  of  pectin ;  while  pears,  peaches,  straw- 
berries, and  cherries  have  smaller  amounts.  Over-ripe 
fruit  is  almost  entirely  deficient  in  pectin,  and  it  is  im- 
possible to  make  jelly  from  it.  Always  cook  fruit  before 
straining  out  the  juice,  for  heat  is  essential  in  developing 
the  pectin.  Uncooked  fruit  is  often  found  lacking  in 
pectin,  while  the  same  fruit  cooked  is  found  to  have  a 
great  deal. 

41 


42  EVERYWOMAN  S    CANNING    BOOK 

In  using  another  fruit  juice  to  supply  pectin,  use  equal 
measure  of  the  two  juices.  Apples  are  ordinarily  used 
for  this  purpose,  since  apple  juice  is  mild,  and  will  not 
obscure  the  desired  flavor.  Grapes  and  quinces  have  too 
decided  a  flavor  of  their  own  to  be  used  as  a  pectin  supply. 

To  discover  whether  fruit  juice  has  pectin,  take  a  little 
of  the  juice  on  a  saucer  and  add  to  it  a  small  amount  of 
grain  alcohol,  ninety-five  per  cent  pure.  If  a  gelatinous 
mass  forms,  there  is  enough  pectin  in  the  juice  to  make 
a  good  jelly.  If  there  is  no  pectin,  the  juice  must  be  cooked 
again  with  apple  parings,  apple  juice,  or  the  white  inner 
skin  of  lemons,  oranges,  or  grapefruit.  Continue  the  cook- 
ing of  the  fruit  juice  until  it  responds  to  the  alcohol  or 
pectin  test. 

Failures  in  jelly  making  are  usually  attributable  to 
four  causes:  Use  of  over-ripe  fruit;  use  of  too  much 
sugar;  cooking  too  large  a  quantity  of  fruit  juice  at  a 
time;  failure  to  add  a  fruit  rich  in  pectin  when  using 
fruits  known  to  be  lacking  in  pectin,  as,  for  example, 
using  ripe  cherries  without  combining  with  their  juice 
some  apple  juice,  to  supply  pectin. 


General  Rules  to  Follov^r  in  Making  Jelly 

One  secret  of  quick  and  perfect  jelly  is  to  have  every- 
thing hot  which  comes  in  contact  with  the  jelly.  Add  the 
sugar  after  heating  it  (on  a  platter  in  the  oven  is  often 
the  most  convenient  way),  and  have  the  jelly  glasses 
standing  in  hot  water,  ready  for  the  jelly  as  soon  as  it 
is  ready  to  take  from  the  stove.  Have  everything  at  hand 
before  putting  the  fruit  juice  to  boil. 

With  a  wooden  potato  masher  or  spoon,  crush  soft 
fruit,  such  as  raspberries,  strawberries,  grapes,  etc.,  in  a 


ALWAYS    READ   GENERAL   DIRECTIONS  43 

saucepan,  add  just  enough  water  to  prevent  burning,  and 
heat  slowly  over  the  fire.  When  hot  throughout  (do  not 
let  fruit  boil)  pour  into  a  jelly  bag  and  let  drip.  The 
jelly  bag  may  be  suspended  from  the  backs  of  two  chairs, 
or  in  any  clean  and  convenient  place  where  it  will  be 
out  of  the  way. 

Hard  fruits,  such  as  apples,  quinces,  peaches,  plums, 
pears,  etc.,  are  prepared  for  jelly  making  as  follows: 
Wash ;  do  not  remove  skins ;  cut  up  and  put  in  a  sauce- 
pan, cores,  seeds,  and  all.  Barely  cover  with  water  and 
cook  until  soft.  Drain  in  a  jelly  bag  until  the  pulp  is  dry. 
Do  not  press  the  bag.  Four  to  six  hours  is  usually  long 
enough  to  let  fruit  drain. 

To  make  a  second  extraction,  return  the  pulp  from  the 
jelly  bag  to  the  saucepan,  add  enough  water  to  prevent 
burning,  and  heat  through.  Return  to  the  jelly  bag  and 
let  drip.  This  second  extraction  may  be  combined  with 
the  first,  if  desired.  The  alcohol  test  for  pectin  will  show 
whether  the  second  extraction  will  make  jelly,  or  be  fit 
only  for  fruit  juice. 

To  make  a  good  jelly,  fruit  juice  should  taste  about  as 
tart  as  a  sour  apple.  If  juice  is  found  to  be  lacking  in 
acidity,  add  a  little  lemon  or  other  acid  fruit  juice.  The 
addition  of  acidity  improves  not  only  the  flavor,  but  the 
texture  of  the  jelly.  This  is  true  of  jelly  made  from  flavor- 
less apples,  quinces,  blackberries,  and  blueberries. 

Jelly  pulp  may  be  cooked  with  a  little  water,  spices  and 
sugar  added  to  taste,  and  made  into  a  fruit  butter. 

Measure  the  fruit  juice  before  putting  it  over  the  heat, 
bring  to  the  boiling  point  quickly,  and  boil  eight  minutes. 
Skim  just  before  adding  the  sugar,  and  then  as  needed. 

To  each  quart  of  juice  add  three-fourths  of  a  quart  of 
sugar  which  has  been  heated.  There  are  three  exceptions 


44  EVERYWOMAN  S    CANNING   BOOK 

to  this  general  rule,  blueberries,  green  grapes,  and  cur- 
rants. With  these  juices  allow  equal  measures  of  sugar. 
Stir  until  the  sugar  is  dissolved,  then  boil  rapidly  from 
three  to  five  minutes. 

Make  jelly  in  small  quantities.  One  quart  or  three 
pints  of  fruit  juice  is  enough  to  make  into  jelly  at  one 
time.  Such  quantities  can  be  handled  more  safely  and 
successfully.  If  one  desires  to  make  more  jelly,  have  two 
saucepans  over  the  fire,  with  a  quart  of  juice  in  each. 

The  most  reliable  and  the  simplest  test  by  which  to 
know  when  to  take  jelly  from  the  stove  is  called  the 
two-drop  test.  A  little  experience  in  this  method  gives 
one  a  safe  guide  for  all  time.  Take  a  little  of  the  boiling 
syrup  on  a  tablespoon,  after  the  sugar  has  been  cooked 
in  it  for  three  minutes,  and  pour  the  syrup  from  the  side 
of  the  spoon  above  the  kettle.  When  the  jelly  Is  done, 
the  syrup  will  form  in  two  large,  thick  drops  at  the  side 
of  the  spoon  before  falling  off.  Remove  at  once  from  the 
fire  and  pour  into  jelly  glasses,  which  should  be  standing 
in  hot  water. 

A  single  layer  of  damp  cheesecloth  placed  over  the  top 
of  the  glass  may  be  used  as  a  strainer,  in  case  some  of  the 
white  coating  from  the  sides  of  the  saucepan  is  floating 
in  the  jelly. 

Jelly  may  be  made  on  a  rainy  or  cloudy  day,  as  well  as 
when  the  sun  shines  brightly. 

If  jelly  does  not  seem  firm  enough  after  it  is  cold,  let 
it  stand  for  a  few  days  in  the  hot  sun,  covered  by  a  piece 
of  plain  window  glass. 

Honey  may  be  used  in  place  of  sugar,  with  equal 
measures  of  fruit  juice  and  honey. 

Give  great  care  to  the  jelly  bag,  especially  those  made 
of  fek.    See  that  the  bag  is  scalded  and  hung  out  of  doors 


ALWAYS   READ   GENERAL  DIRECTIONS  45 

in  the  sun  after  use.  Any  sourness  about  the  jelly  bag 
imparts  a  flat,  insipid  taste  to  the  fruit  juice.  Fruits  are 
sometimes  blamed  for  their  lack  of  good  flavor,  when  a 
poorly  cared  for  jelly  bag  is  really  the  cause. 

When  making  jelly  in  the  winter,  it  is  well  to  let  the 
fruit  drip  from  the  jelly  bag  near  a  hot  stove  or  radiator. 
The  pectin  in  the  fruit  juice  causes  the  bag  to  stiffen  when 
it  is  cold,  and  if  the  fruit  becomes  chilled,  a  great  deal  of 
the  juice  is  lost  in  this  way. 

To  Cover  Jelly 

When  the  jelly  is  cold,  melt  a  little  paraffin  in  a  sauce- 
pan and  pour  over  the  top.  Be  sure  that  the  paraffin 
touches  the  edge  of  the  glass  all  around.  A  tablespoon  of 
melted  paraffin  is  enough  to  cover  and  protect  the  jelly. 
Great,  thick  coverings  of  paraffin  are  unnecessary  and 
wasteful.  Tip  the  glass  after  putting  on  the  paraffin,  in 
order  that  it  will  reach  the  edges  all' around  Another 
method  is  to  cut  white  paper  to  fit  the  glass  above  the 
jelly.  Dip  the  paper  in  brandy  before  putting  on  top  of 
the  jelly.  Either  of  these  methods  will  protect  jelly 
indefinitely.  When  jelly  is  for  immediate  use,  the  brandy 
is  superfluous. 

Apple  Jelly 

Wipe  apples,  remove  stems,  but  do  not  peel.  Cut  out 
any  imperfect  spots.  Quarter  and  put  in  porcelain-lined 
or  agate  kettle,  barely  cover  with  water,  and  cook  until 
tender.  Mash  and  drain  through  a  colander,  then  drain 
this  juice  in  a  jelly  bag.  The  apple  may  be  put  at  once 
into  the  bag,  but  if  convenient  to  use  the  colander  first, 
the  draining  is  quicker.  Proceed  according  to  general 
instructions,  page  43.    If  the  color  of  the  fruit  juice  is 


46  everywoman's  canning  book 

light,  a  little  red  vegetable  coloring  matter  may  be  added 
just  before  removing  the  jelly  from  the  stove.  Use  about 
as  much  coloring  matter  as  one  might  pick  up  on  the 
point  of  a  penknife  for  each  pint  of  juice. 

To  vary  the  above  recipe,  just  before  turning  the  jelly 
into  the  hot  glasses,  add  a  teaspoon  of  vanilla  extract 
or  a  teaspoon  of  almond  extract  to  a  quart  of  juice,  or 
hold  a  lemon  verbena  or  rose  geranium  leaf  in  the  hot 
jelly  for  a  few  seconds.  Each  of  these  gives  to  the  jelly 
quite  a  decided  flavor,  thought  delicious  by  many.  A  thin 
slice  of  lemon  or  orange  cooked  in  the  juice  before  the 
sugar  is  added,  and  then  removed,  is  helpful,  especially 
when  the  apples  are  not  of  good  acidity. 

Spiced  Apple  Jelly 

Into  one  quart  of  apple  juice,  measured  before  setting 
to  boil  and  before  the  sugar  is  added,  put  a  spice  bag  of 
fine  muslin  containing  one-half  teaspoon  of  clove  and  one 
teaspoon  of  cinnamon.  Cook  in  the  juice  five  minutes. 
Remove  just  before  the  sugar  is  added.  Add  sugar  and 
proceed  according  to  general  directions,  page  44. 

Apple  Jelly  from  Parings 

Thrifty  housewives  have  long  been  familiar  with  the 
delicious  jelly  made  from  apple  parings.  When  making 
apple  pies,  save  the  parings,  seeds,  and  cores  of  the  apples. 
Put  in  a  saucepan  and  cover  with  cold  water.  Cook  until 
parings  are  soft  and  have  lost  their  color.  Strain  through 
a  sieve  and  put  the  juice  to  drip  in  the  jelly  bag.  Proceed 
as  for  apple  jelly,  page  45.  The  parings  from  enough 
apples  to  make  two  apple  pies  will  give  one  tumbler  of 
jelly.    The  color  from  the  parings  gives  a  deep  crimson 


ALWAYS   READ   GENERAL  DIRECTIONS  47 

jelly,  which  is  really  a  first  quality  product,  made  from 
what  is  so  often  thrown  into  the  garbage. 

Crabapple  Jelly 

Choose  sound,  well-colored  apples.  Cut  in  halves  and 
proceed  as  for  apple  jelly,  page  45. 

Barberry  Jelly 

Pick  barberries  before  the  frost  touches  them. 

To  four  quarts  of  apples,  cut  up,  add  three  pints  of 
barberries.  Add  water  barely  to  cover  the  fruit,  and  cook 
until  the  barberries  are  shriveled.  Strain  through  a  jelly 
bag  and  proceed  according  to  general  instructions,  page  43. 

Blueberry  Jelly 

Quite  uncommon  is  the  delicious  jelly  made  from  the 
blueberry.  Extract  the  juice  in  the  usual  way,  as  for  all 
soft  berries,  page  42.  Drain  in  the  jelly  bag.  Two  and 
even  three  extractions  can  be  made  from  the  pulp.  Pro- 
ceed according  to  general  directions,  using  equal  measures 
of  sugar  and  juice.  This  gives  a  sweet  rather  than  an 
acid  jelly.  A  little  lemon  juice  added  before  removing 
from  the  stove  improves  the  flavor. 

Cranberry  Jelly 

Take  three  half-pints  of  apple  juice  and  one  half-pint 
cranberry  juice,  measured  after  it  has  dripped  through 
the  jelly  bag.  Heat  three-fourths  the  combined  measure 
of  sugar,  and  add  to  the  juice  after  it  has  boiled  five 
minutes.  Proceed  according  to  general  instructions, 
page  44. 


48  everywoman's  canning  book 

Currant  Jelly 

Do  not  pick  currants  directly  after  a  rain,  as  they  take 
up  a  great  deal  of  moisture.  Equal  proportions  ot  red 
and  white  currants  may  be  used,  making  a  jelly  much 
lighter  in  color  than  when  all  red  currants  are  used.  Do 
not  remove  the  stems  from  the  currants.  Wash  and 
drain.  Put  in  a  porcelain  or  agate  kettle,  and  mash  with 
a  wooden  masher.  Cook  until  the  currants  have  lost 
their  color.  Strain  through  a  colander  and  put  juice  to 
drip  through  a  jelly  bag.  Measure,  and  proceed  as  for 
all  jelly  making,  page  43,  but  use  equal  measures  of  sugar 
and  juice.  Three  extractions  of  juice  for  jelly  may  be 
made  from  currants. 

Another  method  that  saves  the  work  of  diilferent  exti  ac- 
tions is  to  cover  the  currants  with  water  at  first.  The 
cooking  then  extracts  all  the  juice  at  once. 

Elderberry  Jelly 
Contributed  by  Mrs.  Bates 
Pick  elderberries  when  they  are  red,  just  before  turn- 
ing dark.  Use  two  parts  of  elderberries  to  one  part 
apples.  Pick  the  elderberries  from  the  stems,  quarter 
the  apples,  and  cook  together  until  soft.  Strain  through 
a  jelly  bag.  Boil  the  juice  three  to  five  minutes,  and  add 
three-fourths  the  measure  of  heated  sugar.  Proceed 
according  to  general  directions,  page  44. 

Grape  Jelly 

Do  not  use  grapes  which  are  fully  ripened.  They  are 
best  for  jelly  when  some  still  red  are  mixed  with  the 
purple  ones.  Grapes  should  be  picked  over,  washed,  and 
the  stems  removed  before  putting  into  white-lined  or 


ALWAYS   READ   GENERAL  DIRECTIONS  49 

agate  saucepan.  Put  over  the  fire,  mash  with  a  pestle, 
and  let  simmer  very  gently  until  softened  throughout. 
Pour  into  a  jelly  bag  and  let  drip  over  night.  Proceed 
as  for  all  jellies,  page  43. 

Green  Grape  Jelly 

Pick  the  grapes  just  before  they  take  on  color.  Follow 
instructions  for  grape  jelly,  but  use  equal  measures  of 
sugar  and  juice.  A  little  green  vegetable  coloring  paste 
may  be  necessary  to  give  an  attractive  color.  Add  just 
before  removing  the  jelly  from  the  stove. 

Mint  Jelly 

Proceed  as  for  apple  jelly,  page  45.  Three  minutes 
before  removing  from  the  stove,  add  the  crushed  leaves 
and  stalks  of  a  small  bunch  of  mint.  When  the  jelly  is 
ready  to  pour,  take  out  the  mint  and  add  a  little  green 
vegetable  coloring  paste.  Strain  the  jelly  through  a  cheese- 
cloth spread  over  the  glasses,  or  tied  tightly  about  the 
saucepan ;  otherwise  bits  of  mint  leaf  may  be  floating  in 
the  jelly  and  spoil  its  transparency. 

Quince  Jelly 

Proceed  as  for  apple  jelly,  page  45,  using  quinces  in 
place  of  apples  and  removing  the  seeds  from  fruit  before 
cooking.  Quince  parings  make  delicious  jelly,  while  the 
better  portions  may  be  used  for  preserves,  etc. 

Raspberry  Jelly 

Raspberries  must  not  be  too  ripe.  Combine  equal 
measures  of  apple  juice  with  raspberry  juice,  and  after 
boiling    ten    minutes    add    three- fourths    the    combined 


50  EVERYWOMAN  S    CANNING   BOOK 

measure  of  heated   sugar.     Proceed  as   for   all  jellies, 
page  44. 

Raspberry  juice  may  be  combined  with  strawberry 
juice. 

Strawberry  Jelly 

Strawberry  juice  contains  but  little  pectin,  therefore 
apple  juice  must  be  added  in  order  to  make  a  satisfactory 
jelly.  As  apples  are  not  in  season  when  strawberries  are 
ripe,  store  the  strawberry  juice  (page  53)  in  jars  until 
the  fall.  Prepare  apple  juice  in  the  usual  way,  and  add 
two  parts  apple  juice  to  one  part  strawberry  juice,  and 
proceed  according  to  general  directions,  page  43. 

Triple  Fruit  Jelly 

Boil  together,  until  soft,  four  quinces,  pared  and  cut 
small,  one  quart  of  cranberries,  two  quarts  of  apples, 
cut  up.  Strain  through  a  jelly  bag  over  night.  Measure 
the  juice  and  boil  three  to  five  minutes.  Add  an  equal 
measure  of  heated  sugar,  and  boil  from  three  to  ten 
minutes.  Test  by  the  two-drop  method.  Pour  in  hot 
glasses. 


FRUIT  JUICES 

No  preserve  closet  is  complete  without  a  good  supply 
of  fruit  juice,  stored  to  use  for  jelly  making,  for  desserts, 
or  for  beverages.  Many  housekeepers  make  their  fruit 
juices  in  season,  and  instead  of  spending  their  time  in  the 
kitchen  when  it  is  fine  weather,  leave  jelly  making  until 
cold  or  stormy  days.  Some  housekeepers,  too,  prefer 
their  jelly  made  fresh,  and  keep  on  hand  a  generous 
supply  of  fruit  juices,  which  can  be  made  up  into  jelly 
as  needed,  six  or  eight  glasses  at  a  time. 

Apple,  blackberry,  cherry,  currant,  grape,  rasp- 
berry, and  strawberry  juice  can  be  used  in  a  variety  of 
ways  other  than  in  jelly  making.  Nothing  is  more  pala- 
table on  a  hot  day  than  a  cold  drink  which  can  be  made 
easily  from  bottled  fruit  juice.  The  addition  of  cracked 
ice,  a  slice  of  lemon,  and  sugar  or  syrup  to  taste,  makes 
an  inviting  beverage,  served  in  place  of  the  customary 
afternoon  tea.  Economical  desserts,  also,  such  as  sher- 
bets and  a  variety  of  gelatine  dishes,  may  be  made  from 
fruit  juices. 

Use  the  same  care  in  selecting  and  washing  fruits  and 
berries  for  making  fruit  juices  that  you  would  for  pre- 
serving or  jelly  making.  Green  or  unripe  fruit  Is  not 
desirable,  since  its  acidity  is  too  great,  while  over-ripe 
fruit  imparts  a  disagreeable  flavor  to  the  juice.  There- 
fore it  is  important  to  choose  only  ripe,  perfect  fruit, 
if  a  first  quality  fruit  juice  is  desired. 

Extract  the  juice  from  the  berries  or  fruit  as  if  jelly 
were  to  be  made,  page  42.   In  heating  the  fruit,  always 

51 


52  EVERYWOMAN  S   CANNING   BOOK 

use  a  porcelain  or  agate  kettle,  adding  just  enough  water 
to  keep  from  burning.  Crush  with  a  wooden  masher, 
and  when  hot  throughout  put  into  the  jelly  bag  to  drip. 
Do  not  let  the  fruit  boil  before  removing  from  the  fire. 
Heating  the  fruit  increases  the  yield  of  juice,  and  gives 
a  better  flavor  and  color  to  the  product.  Never  add  sugar 
to  fruit  juice  which  is  to  be  made  into  jelly.  It  may  be 
used  in  juices  stored  for  beverages,  desserts,  etc.,  but  with 
no  special  advantage. 

Bottling.  Pour  the  fruit  juice  which  has  dripped  from 
the  jelly  bag  into  sterilized  bottles  or  jars,  to  within  one 
inch  of  top.  (Boil  the  bottles  or  jars  for  ten  minutes 
before  adding  the  fruit  juice,  since  it  is  not  to  be  steri- 
lized.) The  space  between  the  juice  and  the  top  of  the 
bottles  allows  for  expansion  when  the  juice  is  hot. 

Have  new  corks  to  fit  the  bottles,  soaking  in  warm 
soda  water  (a  teaspoon  of  soda  to  a  quart  of  water)  for 
thirty  minutes.  Rinse  well  in  boiling  water  before  using. 
Put  the  corks  loosely  in  the  bottles  before  putting  them 
into  the  hot  water  bath.  A  piece  of  cloth  tied  over  the 
cork  will  keep  it  in  place  and  prevent  its  blowing  out 
during  the  processing.  If  juices  are  stored  in  jars,  fill 
to  one-half  inch  of  the  top,  adjust  rubber,  cap,  and  seal 
lightly. 

Processing.  Fruit  juices  are  pasteurised  rather  than 
sterilized.  This  means  that  the  temperature  of  the  hot 
water  bath  should  be  kept  below  boiling,  or  just  at  the 
simmering  point.  The  wash  boiler  can  be  used  in  pasteur- 
izing as  well  as  in  sterilizing.  Be  sure  to  put  racks  in  the 
bottom  of  the  boiler  before  putting  in  bottles  or  jars. 

Have  the  water  in  the  boiler  come  to  within  one  inch 
of  the  top  of  the  bottles  or  jars.    Heat  the  water  quickly, 


ALWAYS   READ  GENERAL  DIRECTIONS  53 

and  keep  simmering  for  twenty  minutes.  Do  not  begin 
to  count  the  time  until  the  water  is  seen  to  be  at  the 
simmering  point.  No  harm  is  done  if  the  water  boils  for 
a  minute  or  two,  but  the  juice  has  a  better  color  if  the 
bath  is  kept  just  below  the  boiling  point. 

Sealing.  Remove  the  bottles  or  jars  from  the  con- 
tainer, and  if  bottles  are  used,  press  the  corks  firmly  in 
as  far  as  they  will  go,  and  set  aside  to  cool.  When  the 
bottles  are  cool,  dip  the  cork  and  end  of  the  neck  of 
the  bottle  into  melted  paraffin,  to  make  an  air-tight  seal. 

If  jars  are  used,  seal  completely,  in  the  usual  way. 

A  white  sediment  will  sometimes  form  in  the  bottom 
of  the  bottle  or  jar.  This  does  not  indicate  that  the  juice 
has  spoiled;  simply  that  acid  crystals  have  settled.  In 
jelly  making,  care  should  be  used,  in  pouring  juice  from 
the  bottle,  that  this  sediment  is  not  disturbed ;  otherwise 
the  jelly  will  not  be  clear. 

For  those  who  wish  to  bottle  fruit  juice  for  commercial 
purposes.  Miss  Ola  Powell's  "Successful  Canning  and 
Preserving'*  is  recommended. 

All  fruit  juices  are  made  and  bottled  in  the  same  general 
way,  and  it  will  not  be  necessary  for  the  housewife  to 
have  detailed  directions  to  follow  for  each  kind  of  fruit. 
Directions  for  strawberry  juice  are  given  in  full,  as  a 
guide  for  the  other  fruit  juices. 

Strawberry  Juice    . 

Select  well  ripened  strawberries.  Put  in  a  colander, 
and  wash  all  grit  from  the  fruit;  then  hull.  Put  the 
berries  in  a  porcelain  or  agate  kettle ;  add  enough  water 
to  keep  the  fruit  from  scorching;  mash  with  a  wooden 
masher  until  the  berries  are  soft.     Leave  over  the  fire 


54  everywoman's  canning  book 

until  the  berries  are  heated  throughout.  Do  not  let  boil. 
Put  to  drain  in  jelly  bag.  Bottle  according  to  general 
directions.    Pasteurize  for  twenty  minutes. 

Grape  Juice 

A  simple  method 
ID  pounds  grapes  Sugar 

Pick  ten  pounds  of  grapes  from  stems,  and  wash. 
Simmer  until  soft  in  two  quarts  of  water.  Mash  through 
a  colander,  and  drain  over  night  in  a  jelly  bag.  To  one 
quart  of  fruit  juice  add  one-half  cup  of  sugar.  Bring  to 
the  boiling  point,  pour  in  hot  sterilized  jars,  and  process 
eight  minutes. 

Raspberry  Vinegar 

4  quarts  raspberries  i  quart  vinegar 

6  cups  sugar 

Put  half  the  berries  in  a  large  bowl ;  add  the  vinegar, 
and  let  stand  over  night.  Strain,  and  squeeze  well  through 
cheesecloth.  Pour  this  juice  over  the  other  half  of  the 
berries,  and  let  stand  over  night.  Squeeze,  and  strain 
the  liquid ;  add  sugar  and  bring  to  the  boiling  point.  Seal 
air-tight.  This  may  be  used  in  fruit  punches  in  the 
summer,  or  as  a  drink,  diluted  with  water. 

Dandelion  Shrub 

2  quarts  dandelion  blossoms       3  lemons 

4  quarts  boiling  water  3  oranges 

4  pounds  white  sugar  f  cake  compressed  yeast 

Pour  boiling  water  over  the  blossoms.  Let  stand  on 
the  back  of  the  stove  twenty-four  hours.     Slice  lemons 


ALWAYS    READ   GENERAL   DIRECTIONS  55 

and  oranges  thin,  remove  seeds;  pour  sugar  over  them, 
and  let  stand  over  night.  Strain  blossoms  from  water,  and 
pour  the  strained  liquid  over  orange,  lemon,  and  sugar. 
Add  yeast  dissolved  in  a  little  lukewarm  water.  Let  the 
mixture  stand  five  or  six  days,  with  cheesecloth  for  cover- 
ing. Skim  when  necessary.  Then  strain  again,  and  bottle. 

Two  typical  recipes  for  the  use  of  fruit  juices  are  given. 
Every  housekeeper  can  make  her  own  adaptations. 

Grape  or  Raspberry  Tapioca 

3  cups  grape  or  raspberry  juice  J  cup  sugar 

^  cup  minute  tapioca 

Heat  the  grape  or  raspberry  juice;  add  one-half  cup 
of  minute  tapioca  and  one-half  cup  of  sugar.  Cook  for 
fifteen  minutes  in  a  double  boiler.  Chill,  and  serve  with 
whipped  cream. 

Grape  Juice  Sherbet 

I    pint  grape  juice  i  J  cups  boiling  water 

4  tablespoons  lemon  juice  J  cup  cold  water 

Juice  of  half  an  orange  i    cup  sugar 

I  tablespoon  granulated  gelatine 

Soak  gelatine  in  cold  water  five  minutes.  Make  a  syrup 
by  boiling  the  sugar  and  hot  water  for  fifteen  minutes; 
then  add  the  soaked  gelatine.  Cool  slightly;  add  grape, 
orange,  and  lemon  juice.  Freeze,  using  a  mixture  of 
three  parts  ice  to  one  of  salt. 


PICKLING 

Pickling  is  preserving  with  salt  or  vinegar.  In  adding 
spices  and  condiments  to  pickles,  one  may  be  guided  by 
individual  taste.  Some  prefer  pickles  highly  spiced,  while 
others  wish  for  very  little  seasoning. 

Equipment.  Only  porcelain-lined  or  agate  kettles 
should  be  used  when  cooking  pickles.  Acids  attack  metal 
utensils  and  spoil  the  pickles.  Use  a  wooden  spoon  for 
stirring. 

Jars  should  be  well  washed  and  scalded  before  being 
used.  Rubbers  which  come  with  the  jars  may  be  used 
in  place  of  new  ones  for  sealing  pickles. 

Sealing.  All  pickles  should  be  sealed  air-tight.  Ordi- 
narily it  is  not  necessary  to  process  them  in  the  hot  water 
bath  after  partial  sealing. 

Brine.  When  recipe  calls  for  brine,  make  as  follows : 
one  cup  of  salt  to  four  quarts  of  water. 

Favorite  Recipes  from  Old  New  England  Families 

Pickled  String  Beans 

Contributed  by  a  Sherborn  farmer 
Select  tender  beans,  fresh  from  the  garden.  Do  not 
break  off  ends  or  string.  Leave  whole,  and  wash  in  cold 
water.  Spread  on  the  table  to  dry.  Take  a  large  crock ; 
sprinkle  a  layer  of  salt  in  the  bottom  of  the  crock  to  a 
depth  of  one  inch.  When  the  beans  are  dry,  put  in  a  layer 
of  beans,  then  a  generous  handful  of  salt.  Alternate 
layers  of  beans  with  salt  until  crock  is  full.    Cover  well 

56 


ALWAYS  READ   GENERAL  DIRECTIONS  5/ 

with  salt.    Put  large  plate  on  top  and  weigh  down  with 
heavy  stone.  Beans  will  keep  this  way  all  winter. 

To  Use.  Take  out  beans  as  needed.  Wash.  Remove 
ends,  string  and  cut  up.  Put  into  boiling  hot  water  and 
boil  rapidly  for  fifteen  minutes.  Pour  off  water,  add 
fresh  boiling  water,  and  cook  until  tender. 

Pickled  Beets 

Cook  young  beets  in  an  open  kettle  until  soft.  Plunge 
into  cold  water  and  slip  off  the  skins  with  the  fingers. 
Pack  into  jars.  Fill  jars  with  weak  solution  of  vinegar 
and  water.  Adjust  rubber,  cap,  seal  lightly,  and  process 
one  hour.  Equal  parts  of  vinegar  and  water  give  good 
flavor  to  the  beets.  If  the  vinegar  is  old  and  strong,  use 
one  part  vinegar  to  two  parts  water. 

Pickled  Corn 

Blanch  corn  on  the  cob  in  boiling  water  for  three 
minutes.  Plunge  into  cold  water  and  cut  from  the  cob. 
Pack  into  a  small  stone  crock,  and  add  one  cup  of  salt 
to  every  nine  cups  of  corn.  Mix  thoroughly.  Put  plate 
on  top  of  corn  and  hold  down  with  a  heavy  weight. 
After  a  few  days,  brine  from  the  corn  should  form  over 
the  rim  of  the  plate.  If  not,  add  brine  made  from  one- 
half  cup  of  salt  to  one  quart  of  cold  water.  Pour  into 
the  crock  to  cover  the  plate. 

To  Use.  Take  out  the  amount  of  corn  needed,  putting 
the  plate  in  place  again.  Rinse  in  cold  water.  Cover  corn 
with  plenty  of  water,  and  bring  to  the  boil.  Then  pour 
off  the  water.  Repeat  this  process.  Drain  through  a 
colander  and  put  in  the  oven  to  dry  out.  It  is  now  ready 
to  serve.  Add  milk,  butter  or  butter  substitute,  and 
seasoning. 


58  everywoman's  canning  book 

Celery  Pickle 

Contributed  by  Miss  Ida  Putnam 
3     pints  chopped  green  tomatoes 
3     pints  chopped  ripe  tomatoes 
2^  pints  chopped  onions 
2     bunches  celery,  chopped  with  leaves 
2     medium-sized  red  peppers 

Do  not  peel  tomatoes.  Mix  all  together,  add  one-half 
cup  salt,  and  let  stand  over  night.    Drain  and  add : 

2  quarts  vinegar  J  teaspoon  cinnamon 

I  quart  sugar  ^  teaspoon  cloves 

i  cup  mustard  seed 

Cook  twenty  minutes  or  more.    Seal  in  jars. 

Canned  Cucumbers 

Miss  Stockin's  recipe 
Peel  fresh  cucumbers,  cut  in  one-quarter  inch  slices, 
and  soak  in  brine  for  eight  hours.  Drain  well  and  pack 
into  jars.  Fill  the  jars  with  vinegar,  stirring  the  cucum- 
bers with  a  fork,  that  the  liquid  may  fill  all  crevices. 
When  the  jars  are  full,  seal  lightly  and  put  in  boiler,  with 
warm  water  to  come  over  the  top  of  the  jars.  Bring  water 
to  the  boiling  point  and  boil  for  fifteen  minutes.  Remove 
and  seal. 

Pickled  Cucumbers 

Cut  small  cucumbers  from  the  vine,  leaving  one-half 
inch  of  stem.  Wash  carefully,  rubbing  off  all  the  little, 
prickly  black  spots.  Pack  jars  full.  Add  one  teaspoon 
of  salt  and  one-fourth  teaspoon  of  cayenne  pepper  to  each 
quart.  Fill  jars  to  overflowing  with  cold  vinegar,  adjust 
new  rubber,  and  seal  tight. 


ALWAYS   READ   GENERAL   DIRECTIONS  $9 

Uncooked  Cucumber  Pickle 
lo  medium-sized  cucumbers    i  tablespoon  celery  seed 
2  small  onions  2  tablespoons  mustard  seed 

^  pint  white  wine  vinegar       J  cup  olive  oil 

Pare  and  slice  cucumbers  thin.  Sprinkle  with  one-half 
cup  salt  and  let  stand  over  night.  In  the  morning,  place 
in  colander  and  rinse  off  the  salt.  Drain;  add  onions, 
chopped  fine,  and  other  ingredients.  Mix  all  together 
well.    Seal  in  jars.   This  recipe  makes  about  three  pints. 

Chopped  Pickle  \^j^ 

4  quarts  green  tomatoes  i  cup  salt 

I  quart  onions  i  cup  white  mustard  seed 

1 8  large  green  peppers  i  cup  celery  seed 

12  large  red  peppers  4  quarts  vinegar 

4  quarts  cabbage  2  pounds  brown  sugar 

Remove  seeds  from  peppers.  Chop  tomatoes,  onions, 
cabbage,  and  peppers ;  add  one  cup  of  salt,  and  mix  well. 
Cover  with  water  and  let  stand  over  night.  In  the  morn- 
ing, drain. 

Boil  vinegar  and  sugar  for  twenty  minutes.  Pour  over 
drained  vegetables,  add  mustard  and  celery  seed,  and  cook 
until  tomatoes  are  soft.    Seal  while  hot. 

Mustard  Pickle 

2  bunches  celery  6  teaspoons  mustard 

2  heads  cauliflower  i  tablespoon  turmeric  powder 

2  small  red  peppers  2  cups  sugar 

I  qt.  small  silver-skin  onions    i  cup  flour 
2\  quarts  vinegar 

Cut  celery  in  inch  pieces,  break  cauliflower  in  flowerets. 
Remove  seeds  from  peppers,  and  chop  fine.    Peel  onions. 


6o  everywoman's  canning  book 

Combine  all  vegetables  and  put  in  brine  for  twenty-four 
hours.  Then  cook  in  the  same  brine  until  tender.  Drain. 
Mix  dry  ingredients  with  water,  to  make  a  smooth 
paste;  add  vinegar,  boiling  hot,  and  cook  until  creamy. 
Pour  over  vegetables.  Cook  all  together  for  a  few  min- 
utes.   Seal  in  jars.    This  will  keep  two  years. 

Philadelphia  Pickle 

12  ripe  tomatoes  ^  cup  raisins 

2  large  peppers  i  cup  brown  sugar 

2  large  onions  I  cup  vinegar 

I  stalk  celery  i  tablespoon  salt 

Cinnamon  and  cloves  to  taste 

Peel  and  quarter  tomatoes.  Remove  seeds  from  peppers, 
and  chop  peppers,  onions,  and  celery  fine.  Combine  vege- 
tables and  cook  ten  minutes.  Add  spices;  bring  to  the 
boiling  point;  add  raisins  and  sugar,  and  cook  until 
tomatoes  and  onions  are  soft.    Seal  hot  in  jars. 

Green  Tomato  Pickle 

I  peck  green  tomatoes  3  cups  brown  sugar 

1  quart  onions  i  ounce  mustard  seed 

2  red  peppers  i  ounce  celery  seed 

4  green  sweet  peppers  Vinegar  (see  directions) 

Spice  bag  containing  12  whole  cloves,  handful  stick 
cinnamon,  and  teaspoon  allspice 

Slice  tomatoes  and  onions  thin.  Sprinkle  with  one  cup 
of  salt,  and  let  stand  over  night.  In  the  morning,  drain 
and  rinse  off  the  salt.  Remove  seeds  from  peppers  and 
chop  peppers  fine.  Put  all  in  a  kettle  and  just  cover  with 
vinegar.    Add  spice  bag,  and  cook  until  vegetables  are 


ALWAYS   READ   GENERAL   DIRECTIONS  6l 

soft.  Remove  bag ;  add  sugar,  mustard  seed,  celery  seed, 
and  cook  ten  minutes  more.    Seal  in  jars. 

Dutch  Salad 

4    quarts  green  tomatoes       6  green  sweet  peppers 
I J  quarts  button  onions  6  teaspoons  mustard 

I    quart  cucumber  pickles       i  tablespoon  turmeric  powder 
I    head  cauliflower  2  cups  sugar 

I    bunch  celery  i  cup  flour 

2\  quarts  vinegar 

Chop  tomatoes  and  peppers  fine.  Break  cauliflower 
into  flowerets,  discarding  only  the  leaves.  Discard  leaves 
of  celery,  cut  stalks  into  inch  pieces.  Peel  onions.  Com- 
bine all  vegetables,  with  the  exception  of  the  cucumber 
pickles.  Cover  with  brine  and  let  stand  twenty- four  hours. 
Then  boil  in  the  same  brine  for  thirty  minutes,  and  drain. 
To  cooked  vegetables  add  cucumber  pickles,  cut  in  half- 
inch  cubes. 

Mix  dry  ingredients  with  water,  to  form  a  smooth 
paste.  Add  vinegar,  boiling  hot,  and  cook  until  creamy. 
Pour  over  well-drained  vegetables.  Cook  a  few  minutes. 
Seal  air-tight.    This  will  keep  two  or  three  years. 

Sweet  Pickled  Cherries 

3  quarts  red  or  black  cherries        2  pounds  sugar 
3  cups  vinegar  \  teaspoon  ground  clove 

\  teaspoon  cinnamon 

Remove  cherry  pits.  Combine  vinegar,  sugar,  and 
spices,  and  cook  until  syrup  is  thick.  Pour  over  cherries 
and  simmer  for  three  minutes.  Let  stand  over  night  and 
cook  again,  boiling  gently  for  ten  minutes.    Seal  in  jars. 


62  everywoman's  canning  book 

Sweet  Pickled  Crabapples 

7  pounds  crabapples  i  quart  vinegar 

I  pint  water  3  pounds  sugar 

2  tablespoons  whole  cloves 

Boil  sugar,  water,  and  vinegar  ten  minutes.  Add  cloves 
and  crabapples.  Cook  until  apples  are  tender,  but  not  soft. 
Pack  into  jars.  Cook  syrup  until  thick,  and  fill  crevices 
between  apples  with  hot  syrup.    Seal  air-tight. 

Ripe  Cucumber  Pickle 

10  large,  ripe  cucumbers  i  quart  vinegar 

2  pounds  sugar  Spice  bag 

Pare  and  seed  large,  ripe  cucumbers.  Cut  each  cucum- 
ber lengthwise  into  four  pieces.  Let  stand  twenty-four 
hours,  covered  with  vinegar,  in  a  cool  place.    Drain. 

Boil  two  pounds  of  sugar  and  one  quart  of  vinegar  for 
twenty  minutes,  with  spice  bag  containing  two  teaspoons 
cinnamon  and  one  of  clove.  Remove  bag.  Add  drained 
cucumbers,  and  cook  in  syrup  until  tender.  When  soft, 
pack  cucumbers  in  hot  jars.  Cinnamon  stick  may  be 
added  to  the  jars  when  packing.  Cook  syrup  down  until 
thick  enough  to  jell  on  a  saucer,  and  pour  hot  over  cucum- 
bers. Seal.  This  is  delicious  if  kept  six  months  before 
opening. 

Sweet  Marlborough  Pickle 

8  pickled  limes  (commercial  variety) 
,    12  green  tomatoes 

I  pound  of  sugar  to  every  pound  of  mixture 

Remove  seeds  from  limes,  and  chop  limes  fine  with  the 
tomatoes.  (Do  not  throw  away  any  of  the  lime  juice.) 
Add  sugar  and  cook  two  hours.  As  mixture  thickens,  add 


ALWAYS   READ   GENERAL   DIRECTIONS  63 

juice  from  limes,  to  keep  from  burning.    Seal  in  glasses 
and  cover  with  paraffin. 

Sweet  Peach  Pickle 

8  pounds  peaches  i  teaspoon  allspice 

4  pounds  brown  sugar  i  teaspoon  cassia  buds 

I  quart  vinegar  6  whole  cloves 

Stick  cinnamon  (4  good-sized  pieces) 

Put  spices  in  bag.  Make  syrup  of  sugar  and  vinegar. 
Add  spice  bag,  and  cook  until  syrup  is  thick.  Peel  and 
stone  peaches,  if  desired.  Cook  in  syrup  until  soft.  Re- 
move peaches  from  syrup  without  breaking,  put  into  jars, 
and  pour  syrup  over  them.  Next  day,  drain  off  syrup; 
boil  again  until  thick,  and  return  to  peaches.  Repeat 
process  three  days.    This  will  keep  in  a  stone  crock. 

Pickled  Watermelon  Rind 

A  simple  method 
Watermelon  rind  5  pounds  sugar 

Vinegar  2  ounces  whole  mace 

2  ounces  whole  clove 

Pare  the  rind  of  a  watermelon.  (Do  not  use  pink  part 
of  melon.)  Cut  in  one-inch  pieces,  and  let  stand  in  diluted 
vinegar — equal  parts  vinegar  and  water — to  cover,  for 
twelve  hours.  Boil  until  tender  in  same  solution.  Then 
drain  well. 

For  a  syrup,  use  five  pounds  sugar  to  one  quart  vinegar. 
Put  in  a  preserving  kettle,  and  add  spice  bag  containing 
two  ounces  whole  mace,  two  ounces  whole  clove.  Boil 
for  five  minutes.  Put  in  melon  rind  and  cook  a  few 
minutes.  Remove  rind  from  syrup  and  put  into  hot  jars, 
being  careful  not  to  break  pieces.  Boil  syrup  down  until 
thick,  pour  over  rind  in  jars,  and  seal  while  hot. 


64  everywoman's  canning  book 

Cranberry  Ketchup 

5  pounds  cranberries  J  tablespoon  paprika 

1  pint  vinegar  3  tablespoons  cinnamon 

2  pounds  brown  sugar  |  tablespoon  ground  clove 

i  tablespoon  salt 

Cook  cranberries  and  vinegar  until  cranberries  are  soft. 
Strain,  add  other  ingredients,  and  cook  until  thick.  While 
hot,  seal  in  jars. 

Gooseberry  Ketchup 

6  quarts  green  or  ripe  gooseberries 

9  pounds  white  sugar 

I  pint  vinegar 

I  tablespoon  each  cinnamon  and  allspice 

I  teaspoon  ,clove 

Pick  the  blooms  off  the  berries.  Put  one-half  the  sugar 
in  a  kettle;  add  berries,  vinegar,  and  cook  one  and  one- 
half  hours.  Add  remaining  sugar,  spices,  and  cook 
one-half  hour  longer.    Seal  in  jars  while  hot. 


Grape  Ketchup 

An  old  Scotch  recipe 
10  pounds  grapes  2  tablespoons  cinnamon 

5  pounds  sugar  2  tablespoons  allspice 

I  quart  cider  vinegar  2  tablespoons  cloves 

Pick  over  grapes,  wash;  cook  in  porcelain-lined  kettle 
until  soft.  Mash,  put  through  a  sieve,  add  sugar  and 
spices,  and  boil  twenty  minutes.  Add  vinegar,  boil  fifteen 
minutes,  and  bottle  while  hot. 


ALWAYS    READ    GENERAL   DIRECTIONS  6$ 

Tomato  Ketchup 
i  bushel  ripe  tomatoes  J  pound  whole  cloves 

I  quart  onions  i  quart  sugar 

3  red  sweet  peppers  i  cup  salt 

J  pound  allspice  buds  i  quart  vinegar 

'I  teaspoon  cayenne 

Choose  only  well  ripened  tomatoes,  without  green  or 
yellow  spots.  Small  or  broken  fruit,  or  extra  juice  left 
over  from  canning,  may  be  used  with  whole  tomatoes. 
Boiling  should  be  done  as  rapidly  as  possible  in  an 
enameled  or  porcelain-lined  kettle.  Since  ground  spices 
darken  the  product,  whole  spices  should  be  used. 

Put  tomatoes,  skins  and  all,  in  kettle.  Mash  with 
wooden  masher.  Remove  seeds  from  peppers;  add 
peppers  and  onions,  chopped  fine.  Then  add  whole  spices, 
and  cook  until  tomatoes  are  well  done.  Strain  through  a 
sieve,  leaving  nothing  but  skins,  seeds,  and  spices  in  the 
strainer.  To  the  strained  liquid  add  the  sugar,  salt, 
vinegar,  and  cayenne.  Boil  rapidly  until  reduced  one- 
third.  Cool,  and  bottle  in  freshly  washed  bottles.  Di^ 
corks  in  melted  paraffin,  and  seal. 

Governor  Sauce 

From  Jamaica 

I  peck  green  tomatoes        3    onions 

I I  cups  brown  sugar  2    red  peppers 
Vinegar  (see  directions) 

Spice  bag  containing  12  whole  cloves,  J  cup 
celery  seed,  i  teaspoon  mace,  I  teaspoon 
black  pepper,  and  a  bay  leaf 

Slice  tomatoes,  sprinkle  with  one  cup  of  salt,  and  let 
stand  over  night.    In  the  morning,  drain  well  and  rinse 


66  everywoman's  canning  book 

off  the  salt.  Seed  peppers,  chop  fine ;  add  tomatoes, 
onions  sHced  thin,  sugar,  and  spice  bag.  Cover  with 
vinegar  and  boil  gently  three  hours.  Seal  in  jars  while 
hot. 

Sweet  Indian  Chutney 

4  cups  chopped  sour  apples      i  shallot  or 
4  cups  chopped  raisins  i  onion 

10  ripe  tomatoes  J  cup  salt 

J  pound  preserved  ginger        i  quart  strong  vinegar 
3  pounds  light  brown  sugar      J  teaspoon  cayenne  pepper 
J  pound  white  mustard  seed 

Peel  and  quarter  tomatoes.  Combine  all  ingredients 
and  cook  gently  about  three  hours.  Watch  carefully  as 
mixture  thickens,  since  it  will  burn  easily.    Seal  in  jars. 


Peach  Chuddy 

Unusual  old  recipe 

3  hard,  unripe  peaches  2  pounds  brown  sugar 

5  large  apples  i  quart  vinegar 

I  large  Spanish  onion  2  teaspoons  ginger 

I  red  sweet  pepper  2  teaspoons  cinnamon 

I  pound  seeded  raisins  2  teaspoons  salt 

I  pound  dried  currants  J  teaspoon  clove 

Peel  and  quarter  peaches  and  apples.  Peel  onions  and 
remove  seeds  from  peppers.  Combine  all  and  chop  fine. 
Add  other  ingredients,  with  the  exception  of  spices,  and 
cook  one  hour.  Then  add  spices,  cook  ten  minutes,  and  seal 
in  glasses.    Cover  with  paramn. 


ALWAYS    READ    GENERAL   DIRECTIONS  6/ 

Tomato  Cream 

I  dozen  ripe  tomatoes  I  pound  mustard 

I  dozen  large  onions  i  pound  brown  sugar 

1  dozen  apples  i  teaspoon  cayenne  pepper 

I  tablespoon  salt 

Peel  tomatoes,  onions,  and  apples,  and  chop  fine.  Boil 
until  very  soft,  and  strain  through  a  wire  sieve.  When 
nearly  cold,  add  other  ingredients.  Boil  until  thick,  and 
bottle  hot.    Seal  with  cork  dipped  in  melted  paraffin. 

Bordeaux  Relish 

Contributed  by  Miss  Ida  Putnam 
i  peck  green  tomatoes  2  red  peppers 

3  onions  J  cup  salt 

3  quarts  vinegar  i  cup  sugar 

2  ounces  white  mustard  seed      2  dozen  whole  cloves 
2  ounces  celery  seed  2  dozen  whole  allspice 
2  small  white  cabbages 

(size  of  a  large  grapefruit) 

Chop  cabbage,  tomatoes,  onions,  and  peppers.  Put  in 
hot  vinegar  and  cook  one  hour  or  more.  Add  spices 
twenty  minutes  before  taking  from  the  stove. 

Cape  Cod  Pepper  Relish 

I  dozen  green  sweet  peppers  i    quart  vinegar 

I  dozen  red  sweet  peppers  2^  cups  sugar 

I  dozen  medium-sized  onions  2    tablespoons  salt 

Cut  up  peppers  and  remove  seeds.  Peel  onions,  and  put 
onions  and  peppers  through  the  meat  grinder.  Cover  with 
boiling   water   and   let   stand   for  five   minutes.     Drain. 


68  everywoman's  canning  book 

Cover  again  with  boiling  water  and  let  stand  ten  minutes. 
Drain  again.  Add  sugar,  vinegar,  salt,  and  boil  fifteen 
minutes.    Seal  in  jars. 


Corn  Relish 

5  pints  sweet  corn,  cut  from      4    pints  finely  chopped  cab- 
cob  bage 

3  green  sweet  peppers  i^  pounds  sugar 

2  red  sweet  peppers  J  pound  mustard 

4  pints  vinegar  2    tablespoons  salt 

Seed  and  chop  peppers.  Mix  all  ingredients  together, 
and  cook  until  corn  is  soft,  about  twenty-five  minutes. 
Seal  air-tight  in  hot,  clean  jars. 


Dixie  Relish 

I  quart  chopped  cabbage  5  tablespoons  salt 

I  pint  chopped  white  onions  4  tablespoons  mustard  seed 

I  pint  chopped  sweet  red  2  tablespoons  celery  seed 

peppers  f  cup  sugar 

I  pint  chopped  sweet  green  i  quart  cider  vinegar 

peppers 

Remove  seeds  and  coarse,  white  sections  from  peppers, 
and  put  through  meat  grinder.  Soak  in  brine  for  twenty- 
four  hours,  and  drain.  Chop  cabbage,  onions,  and  peppe;-s 
before  measuring.  Combine;  add  spices,  sugar,  and 
vinegar.  Let  stand  over  night  in  covered  crock.  Pack 
in  sterilized  jars,  adjust  rubber,  cover,  and  partly  seal. 
Process  for  fifteen  minutes,  having  water  just  simmering, 
below  the  boiling  point. 


ALWAYS   READ   GENERAL   DIRECTIONS  69 

Southern  Relish 

2  quarts  sweet  corn,  un-     ^  i    quart  vinegar 

cooked  4    cups  sugar 

4  pounds  cabbage  i  J  cups  flour 

I  quart  butter  beans  I    cup  salt 

3  large  onions  -J  cup  dry  mustard 

3  green  sweet  peppers  2    teaspoons  turmeric 

3  red   peppers    (medium  powder 

size)  2    quarts  vinegar 

Measure  corn  after  cutting  from  the  cob.  Remove  seeds 
from  peppers.  Add  cabbage,  onions,  and  peppers,  chopped 
fine.  Cut  beans  in  small  pieces.  Combine  all  vegetables ; 
add  one  quart  of  vinegar,  and  boil  twenty  minutes.  Mix 
dry  ingredients  in  a  separate  bowl,  with  a  little  cold  water, 
to  form  a  smooth  paste ;  add  two  quarts  vinegar,  boiling 
hot,  and  cook  until  creamy.  Pour  over  vegetables,  and 
cook  until  corn  and  cabbage  are  soft.  Seal  hot  in  jars. 
This  will  keep  two  years. 


Tomato  Relish 

I  peck  ripe  tomatoes  2  red  peppers 

I  dozen  sour  apples  2  tablespoons  salt 

I  quart  onions  i  pint  vinegar 

3  green  peppers  J  teaspoon  cayenne 

Scald  tomatoes;  peel  and  quarter.  Pare  apples,  core, 
and  chop  fine.  Put  onions  and  peppers  through  meat 
grinder,  after  removing  seeds.  Combine  vegetables;  add 
vinegar  and  salt,  and  cook  until  vegetables  are  soft. 
Seal  hot. 


yO  EVERYWOMAN  S    CANNING    BOOK 

Chili  Sauce 

1803 
18  ripe  tomatoes  i    cup  brown  sugar 

I  large  onion  2^  cups  vinegar 

3  green  sweet  peppers  2    teaspoons  salt 

I  teaspoon  each  cinnamon,  allspice,  clove,  nutmeg 

Scald  and  peel  tomatoes.  Chop  onions  fine.  Remove 
seeds  from  peppers,  and  chop  fine.  Combine  vegetables, 
add  other  ingredients,  and  cook  until  mixture  thickens. 
Seal  in  bottles  when  cold. 

India  Chowchow 

\  peck  ripe  tomatoes  3  small  red  peppers 

\  peck  green  tomatoes  3  quarts  white  button 

I  quart   large   green  onions 

cucumbers  i  head  cauliflower 

I  bunch  celery 

Peel  and  slice  cucumbers.  Break  cauliflower  into 
flowerets,  and  chop  green  tomatoes.  Cut  celery  in  small 
pieces,  peel  onions,  and  remove  seeds  from  peppers.  Chop 
peppers  fine.  Combine  these  six  vegetables,  and  put  to 
soak  in  brine  for  twenty- four  hours.  Cook  for  twenty 
minutes,  and  drain  thoroughly.  Make  a  mustard  sauce  as 
follows : 

2  quarts  vinegar  i  tablespoon  celery  seed 

6  tablespoons  mustard  i  tablespoon  mustard  seed 

I  tablespoon  turmeric  powder  i  teaspoon  curry  powder 

I  cup  flour  2  cups  sugar 

Mix  dry  ingredients  in  a  large  bowl,  with  a  little  cold 
water,  to  form  a  smooth  paste.    Add  vinegar,  boiling  hot, 


ALWAYS   READ   GENERAL  DIRECTIONS  7 1 

and  cook  until  creamy.  Peel  ripe  tomatoes  and  add  to 
drained  vegetables.  Pour  mustard  sauce  over  all  vege- 
tables, and  cook  until  tomatoes  are  soft.    Bottle  hot. 

Piccalilli 

1  peck  green  tomatoes  J  teaspoon  cayenne  ^ 
8  large  onions  2  tablespoons  black  pepper 

2  red  peppers  ^  pound  white  mustard  seed 
I  cup  salt  \  pound  celery  seed 

i^  pounds  white  sugar  i  ounce  whole  clove 

I    quart  vinegar  2  tablespoons  allspice 

Chop  tomatoes  fine  and  slice  onions  thin.  Remove 
seeds  from  peppers  and  put  through  meat  grinder.  Com- 
bine all  vegetables;  add  salt,  and  let  stand  over  night. 
In  the  morning,  drain  well.  Add  other  ingredients  (clove 
and  allspice  tied  in  a  muslin  bag),  and  cook  until  vege- 
tables are  soft.    Remove  spice  bag  and  seal  hot. 


MISCELLANEOUS  CONTRIBUTED  RECIPES 

While  there  is  such  need  of  sugar,  recipes  calling  for  a 
large  amount  should  either  be  made  in  small  amounts  and 
used  in  place  of  butter,  or  their  use  should  be  postponed 
till  more  normal  conditions  are  restored. 

To  be  sure  that  preserves,  butters,  jams,  and  marma- 
lades will  keep  indefinitely,  it  is  necessary  to  process  them 
after  filling  and  partially  sealing  the  jars.  Place  the  filled 
jars  in  hot  water  bath;  have  the  water  come  well  over 
the  jars  and  process  ten  minutes,  keeping  the  water  just 
at  the  boiling  point.  Be  as  careful  in  sealing  preserves, 
butters,  etc.,  as  in  sealing  fruits  and  vegetables.  Always 
use  a  new  rubber. 

Quince  Honey 
6  quinces  3  cups  water  3  pounds  sugar 

Pare  quinces ;  quarter,  core,  put  through  meat  grinder, 
and  cover  with  cold  water.  Cook  ten  minutes.  Add  sugar, 
and  cook  three-quarters  of  an  hour.  Seal  hot  in  jars. 

Pear  Honey 

May  be  made  the  same  as  quince  honey,  using  hard 
variety  of  pears. 

Cherry  Preserve 

12  quarts  cherries  3  pounds  sugar 

3  quarts  red  currants  10  whole  cloves 

J  ounce  stick  cinnamon 

Remove  stones  from  cherries.  Put  currants  in  preserv- 
ing kettle ;  crush,  and  bring  to  the  boil.    Drain  in  cheese- 

72 


/  ALWAYS    READ   GENERAL   DIRECTIONS  73 

cloth  bag.  To  the  cherries  add  sugar,  currant  juice,  and 
spices  tied  in  a  bag,  and  boil  twenty  minutes  or  longer, 
depending  on  the  amount  of  water  in  the  currants  used. 
The  mixture,  when  cooked,  should  be  the  consistency  of 
marmalade.    Seal  in  one-half  pint  jars. 

Preserved  Figs 

3  pounds  dried  figs  4  lemons 

3  pounds  granulated  sugar  i  ounce  green  ginger 

Buy  the  finest  whole  figs ;  separate,  and  wipe  each  fig 
with  a  damp  cloth.  Soak  the  figs  over  night  in  cold  water 
to  cover.  Drain;  add  fresh  water  to  cover  figs,  and 
simmer  slowly  until  they  are  soft.  Lift  each  one  out  care- 
fully, without  breaking,  and  set  to  cool.  Add  sugar  to  the 
water  in  which  the  figs  were  cooked,  and  cook  until 
medium  thick  syrup  is  obtained.  Put  the  figs  back  into 
the  syrup ;  add  the  juice  of  the  lemons,  the  rind  of  two, 
and  the  bits  of  green  ginger.  Simmer  all  together  for  ten 
minutes.  Remove  the  figs,  and  set  them  to  dry  slightly 
in  the  oven.  Boil  the  syrup  down  until  thick.  Put  the 
figs  in  glass  jars,  pour  syrup  over  them,  and  seal  while  hot. 

Preserved  Peaches 

Blanch  nine  pounds  of  clingstone  peaches  in  boiling 
water  two  minutes ;  dip  in  cold  water  and  slip  oflF  the  skins. 
To  seven  pounds  of  white  sugar  add  one  and  one-half 
quarts  of  hot  water,  and  dissolve  over  the  fire.  Bring  to 
the  boiling  point  and  add  the  peaches,  a  few  at  a  time. 
When  tender,  pack  in  hot  jars.  If  the  syrup  is  thin,  after 
the  peaches  are  cooked  in  it,  boil  down  until  thick.  Pour 
over  peaches,  and  seal. 


74  EVERYWOMAN  S    CANNING    BOOK 

Those  who  wish  their  peaches  brandied  will  add  equal 
parts  of  white  brandy  to  syrup. 

Citron  Melon  Preserve 

Citron  melon  Lemons 

Sugar  Preserved  ginger 

Cut  the  melon  in  quarters.  Peel,  and  cut  up  into  inch 
cubes.  Cover  with  boiling  water  and  cook  until  tender. 
Remove  from  water  and  drain  in  colander.  For  each 
pound  of  melon  allow  three-quarters  pound  of  sugar,  one 
lemon,  and  one  ounce  of  preserved  ginger.  Slice  the 
lemons  thin,  discarding  the  seeds;  cut  ginger  in  small 
pieces,  and  cook  lemon  and  ginger  in  water  to  cover  until 
lemons  are  soft.  Then  add  sugar  and  water,  using  one- 
half  as  much  water  as  sugar.  Cook  all  together  until 
syrup  is  thick.  Add  the  melon,  and  let  stand  over  night. 
In  the  morning,  heat,  and  simmer  slowly  one-half  hour. 
Remove  melon  from  syrup,  and  put  into  hot  jars.  Boil 
syrup  down  until  thick,  and  pour  over  the  rind.  Seal. 

Watermelon  Preserve 

Proceed  as  for  citron  melon,  above.  Discard  pink 
portion  and  use  only  the  rind,  after  peeling.  The  dis- 
carded portion  can  be  iced  and  used  for  dessert. 

Spiced  Currant 

5  quarts  currants  i  teaspoon  cloves 

I  pint  vinegar  i  teaspoon  cinnamon 

3  pounds  sugar  i  teaspoon  allspice 

Combine  ingredients  and  cook  one  hour.    Seal  in  jars. 


ALWAYS    READ   GENERAL   DIRECTIONS  75 

Economical  Spiced  Grape 

5  pounds  Concord  grapes        2  teaspoons  cinnamon 

3  pounds  sugar  i  teaspoon  allspice 
J  pint  vinegar                           i  teaspoon  clove 

Pulp  the  grapes ;  cover  the  skins  with  water,  and  cook 
until  tender.  Cook  the  pulp  separately  and  strain  out  the 
seeds.  Combine  with  the  skins;  add  sugar,  spices,  and 
vinegar.  Boil  slowly  until  the  mixture  thickens.  Seal  hot 
in  jars,  and  process  ten  minutes. 

Spiced  Pears 

7  pounds  hard  pears  2  ounces  preserved  ginger 

4  pounds  sugar  I  lemon 

I  pint  vinegar  2  ounces  stick  cinnamon 

2  tablespoons  whole  clove 

Peel,  quarter,  and  core  the  pears.  Make  a  syrup  of 
vinegar  and  sugar.  Put  spices  in  cheesecloth  bag  and  boil 
in  syrup  for  ten  minutes.  Add  pears,  lemon  rind  grated, 
and  ginger  cut  in  small  pieces.  Cook  until  pears  are  soft. 
Pack  into  hot  jars,  and  boil  syrup  down.  When  thick,  add 
to  fruit  in  jars.  Seal  while  hot. 

Ginger  Pears 

8  pounds  hard  pears  3  lemons 

6  pounds  sugar  i  pound  sugared  ginger 

J  pound  ginger  root 

Peel  pears  and  chop  fine.  Put  sugar  in  preserve  kettle ; 
add  one  quart  of  water,  juice  of  lemons,  and  rinds  cut  fine. 
Bring  to  the  boiling  point ;  add  pears,  sugared  ginger  cut 
fine,  and  ginger  root  chopped  fine  and  tied  in  a  bag.  Cook 
slowly  until  pears  are  soft  and  syrup  is  thick. 


76  everywoman's  canning  book 

Chilicoque 

6    pounds  rhubarb  i  pound  figs 

5^  pounds  sugar  2  lemons 

Cut  up  rhubarb;  add  sugar,  and  let  stand  over  night. 
In  the  morning,  add  figs,  washed,  and  lemons,  cut  in  thin 
slices.  Cook  slowly  three  hours.  Seal  in  jars. 


Cherry  Delight 

3  pounds  ripe  cherries  4  pounds  sugar 

I  pound  dried  currants  i  pound  walnuts 

I  pound  rhubarb  6  oranges 

Stone  cherries;  wash,  and  add  currants,  rhubarb  cut 
fine,  sugar,  juice  and  grated  rind  of  oranges,  and  walnuts 
chopped  fine.    Cook  until  thick.    Seal  in  jars. 


Cranberry  Conserve 

Contributed  by  Mrs.  Tent 

5  cups  cranberries  i    cup  raisins 

f  cup  cold  water  |  cup  English  walnuts 

4  cups  sugar  i|  oranges 

I  cup  boiling  water 

Combine  cranberries  and  cold  water.  Cook  until  soft, 
and  rub  through  a  strainer.  Chop  walnuts  and  raisins; 
slice  oranges  thin  (do  not  remove  skin).  Combine  all 
ingredients  except  the  nuts,  and  cook  twenty  minutes 
after  boiling  point  is  reached.  Add  nuts  five  minutes 
before  removing  from  the  fire.    Seal  in  jars. 


ALWAYS    READ    GENERAL   DIRECTIONS  JJ 

Fig  and  Rhubarb  Conserve 

5  pounds  rhubarb  2  pounds  figs 

5  pounds  sugar  2  lemons  (juice) 

Cut  rhubarb  in  small  pieces ;  add  figs  cut  up,  and  lemon 
juice.  Cover  with  sugar,  and  let  stand  over  night.  In  the 
morning,  boil  gently  for  one  and  one-half  hours. 

Grape  Conserve 

3  pounds  grapes  i  pound  seeded  raisins 

3  pounds  sugar  2  lemons 

3  medium-sized  oranges 

Wash  grapes ;  mash,  and  cook  in  porcelain  kettle  until 
soft.  Strain  through  a  sieve.  Add  sugar,  raisins  chopped 
well,  and  juice  of  two  lemons.  Add  lemon  rinds  flaked  in 
small  pieces.  Add  oranges  cut  in  thin  slices.  Cook  one 
and  one-half  hours.    Seal  while  hot. 

Rhubarb  and  Orange  Conserve 

6  cups  rhubarb  2  cups  orange  pulp 

8  cups  sugar 

Cut  rhubarb  into  small  pieces;  add  orange  pulp  and 
sugar,  and  cook  slowly  one  hour.  A  little  water  may  be 
added  if  necessary. 

Strawberry  and  Pineapple  Conserve 

2  pineapples,  cut  in  cubes  3  quarts  strawberries 

after  peeling  4  pounds  sugar 

Boil  all  together  until  consistency  of  jam.  Stir  occa- 
sionally, to  keep  from  burning.  Seal  in  jars,  and  process 
for  five  minutes. 


\ 


78  everywoman's  canning  book 

Green  Tomato  Conserve 

12  pounds  green  tomatoes  i  ounce  ginger  root 

8  pounds  white  sugar  3  sliced  lemons 

Slice  tomatoes  and  drain  over  night.  Put  sugar  and 
one  pint  of  water  in  preserving  kettle.  When  sugar  is 
dissolved,  add  tomatoes,  and  simmer  slowly  four  hours. 
Add  ginger  root  chopped  fine,  and  lemons  sliced  thin. 
Cook  one-half  hour  longer.    Seal  in  jars. 

Yellow  Tomato  Conserve 

2    quarts  pear-shaped  yellow  tomatoes 
2    lemons 

1  cup  seeded  raisins 

2  J  pounds  sugar 

4    tablespoons  thinly  sliced  candied  ginger 
i  teaspoon  salt 

Put  the  tomatoes  in  preserving  kettle;  sprinkle  sugar 
and  salt  over  the  top,  and  stir  and  break  with  wooden 
spoon  until  sugar  is  dissolved.  Add  grated  rind  of  lemon, 
lemon  juice,  ginger,  and  raisins  chopped  fine.  Cook  until 
mixture  is  consistency  of  marmalade.  Seal  in  one-half 
pint  jars,  and  process  ten  minutes. 

Apple  Butter 

4  quarts  apples  2  ounces  ginger  root 

2  lemons  Sugar  by  weight 

Pare  and  chop  apples.  Make  a  syrup,  using  one  pound 
of  sugar  to  each  pound  of  fruit.  Measure  the  amount  of 
sugar,  add  equal  measure  of  water,  and  boil  until  syrup 
is  thick.    To  syrup  add  grated  rinds  and  juice  of  lemons. 


ALWAYS    READ   GENERAL   DIRECTIONS  79 

ginger  root  chopped  fine,  and  apples,  and  cook  until  con- 
sistency of  jam.  Seal  air-tight  in  jelly  glasses  or  pint  jars. 
Cover  with  melted  paraffin  if  jelly  glasses  are  used. 

Old-fashioned  Apple  Butter 

Use  the  sound  portion  of  windfall,  wormy,  or  bruised 
apples  to  make  into  butter.  The  early  summer  varieties 
do  not  make  good  apple  butter.  Use  the  late,  good  cook- 
ing apple  for  this  purpose.  Boil  sweet  cider,  just  from 
the  press,  in  a  porcelain-lined  kettle  until  reduced  one- 
half.  Pare,  core,  and  quarter  apples.  Put  into  reduced 
cider,  and  boil  until  apples  are  tender.  Put  in  as  many 
apples  as  the  cider  will  cover.  Stir  constantly,  and  cook 
until  the  consistency  of  marmalade.  Just  before  removing 
from  the  fire,  add  two  teaspoonfuls  of  ground  cinnamon, 
half  a  teaspoon  of  clove,  and  one-half  teaspoon  of  grated 
nutmeg  to  each  quart  of  apple  butter.  This  will  keep  in 
a  stone  crock,  or  may  be  stored  in  jars.  Sugar  to  taste  may 
be  added,  if  desired,  in  the  last  quarter  of  cooking.  No 
hard  and  fast  rule  applies  to  spices,  as  individual  taste  may 
be  followed  largely. 

Blackberry,  Raspberry,  or  Strawberry  Jam 

Pick  over  the  fruit;  allow  three-fourths  of  a  pound 
of  sugar  to  each  pound  of  fruit.  Crush  the  berries  in  a 
porcelain-lined  or  agate  kettle,  and  put  over  fire.  Heat 
the  sugar  in  the  oven,  and  after  berries  are  heated  through 
add  one-third  the  sugar.  Boil  slowly  for  ten  minutes,  and 
add  one-half  the  remaining  sugar.  Boil  ten  minutes  more, 
and  add  remaining  sugar.  Cook  until  thick  enough  to 
spread,  and  pour  into  glasses  taken  from  hot  water.  Seal 
with  melted  paraffin  when  cold. 


8o  everywoman's  canning  book 

Blackberry  Jam 
A  very  old  recipe 

For  each  pint  of  blackberries  use  three-fourths  pound 
of  brown  sugar.  Pick  over  berries  and  mash  slightly. 
Add  sugar,  and  cook  slov^^ly  until  thick.  Seal  in  jelly 
glasses. 

Gooseberry  Jam 

6  pounds  ripe  gooseberries  5  pounds  sugar 

3  cups  red  currant  juice 

Pick  over  the  berries ;  remove  blossom  ends,  and  mash 
vi^ith  a  silver  fork.  Add  currant  juice  to  sugar,  and  heat 
through.  Add  berries,  and  boil  gently  for  one  hour,  skim- 
ming as  needed.  Let  stand  over  night,  and  next  day  cook 
again  until  thick.  Pour  into  glasses  taken  from  hot  water, 
and  seal  with  melted  paraffin  when  cold. 

Amber  Marmalade 
I  orange  i  grapefruit 

I  lemon  Sugar  by  measure 

Cut  up  fruit  with  scissors  or  put  through  a  meat  chop- 
per, rejecting  nothing  but  seeds  and  core.  Measure  fruit, 
and  add  to  it  three  times  as  much  water.  Let  stand  over 
night,  and  in  the  morning  boil  ten  minutes.  Let  stand  over 
night  again,  and  the  second  morning  add  pint  for  pint  of 
sugar.  Boil  steadily  until  it  is  thick  enough  to  spread.  Too 
long  boiling  is  apt  to  caramelize  it.  This  recipe  will  make 
twelve  glasses. 

Peach  Marmalade 

Second  quality  peaches  may  be  used  for  making  marma- 
lade.   Blanch  in  boiling  water  for  two  minutes;  plunge 


ALWAYS   READ   GENERAL  DIRECTIONS  8 1 

into  cold  water,  and  slip  off  skins.  Remove  stones,  and 
quarter.  Put  in  a  preserving  kettle  and  add  an  equal 
weight  of  sugar,  the  juice  of  a  lemon  to  every  two  and 
one-half  pounds  of  fruit,  and  nutmeg  to  flavor  slightly. 
Cook  slowly  on  the  back  of  the  stove  until  the  consistency 
of  jam.  Seal  in  glasses.  Other  spices  may  be  substituted 
for  nutmeg,  but  some  spice  greatly  improves  the  flavor  of 
the  marmalade. 

Mock  Marmalade  f 

3  pounds  carrots  6  lemons 

3  pounds  sugar  2  ounces  blanched  almonds 

Scrape  carrots ;  boil  in  water  until  tender.  Put  through 
a  meat  chopper,  with  the  almonds  and  thin  rind  of  the 
lemons.  Add  sugar,  juice  of  lemons,  and  cook  to  the  con- 
sistency of  marmalade. 

Orange  Marmalade 

Contributed  by  Miss  Louisa  Sohier 

I  dozen  oranges  4  quarts  cold  water 

4  lemons  8  pounds  fine  granulated  sugar 

Choose  thin-skinned  oranges.  Wipe,  and  cut  fruit  fine, 
peel  and  all.  Add  cold  water ;  let  stand  thirty-six  hours, 
then  boil  the  mixture  two  hours.  Add  sugar,  and  boil  one 
and  one-half  hours.  Seal  in  jelly  glasses  or  one-half  pint 
jars. 

Apple  and  Barberry  Spread 

2  quarts  stemmed  barberries  \\  quarts  molasses 

4  quarts  apples  i     pint  sugar 

Wash,  piclc  over,  and  stem  barberries.  Add  sugar  and 
molasses,  and  cook  until  soft.    Add  apples,  peeled  and 


82  everywoman's  canning  book 

quartered,  and  cook  slowly  on  the  back  of  the  stove  until 
apples  are  tender.    Seal  in  jars,  and  process  ten  minutes. 


Quince  Spread 

8  quinces  4  Baldwin  apples 

Sugar 

Peel  and  core  quinces.  Cut  in  cubes ;  cover  with  boil- 
ing water,  and  cook  until  tender.  Drain,  saving  the  water. 
Peel  and  quarter  apples;  cook  until  tender  in  the  water 
drained  from  the  quinces.  Drain,  measure  liquid,  and 
add  equal  measure  of  sugar.  Boil  ten  minutes.  Combine 
quinces  and  apples  and  pour  syrup  over  them,  and  simmer 
slowly  one  hour.  Seal  in  jelly  tumblers.  (Delicious  for 
children's  sandwiches. ) 

Mincemeat 
1880 

6  pounds  cooked  meat  (beef  or  tongue),  chopped 
3  pounds  raisins,  chopped 

3  pounds  currants 

2  pounds  citron,  chopped 
2  pounds  suet,  chopped 

4  pounds  brown  sugar 
2  cups  sweet  cider 

2  cups  liquid  in  which  meat  has  boiled 
2  tablespoons  allspice 
2  tablespoons  mace 
2  tablespoons  clove 

2  tablespoons  cinnamon 

3  tablespoons  salt 


ALWAYS   READ   GENERAL  DIRECTIONS  83 

Combine  ingredients,  and  cook  slowly  one  hour.  When 
making  pies,  add  apples,  one  part  to  two  of  mincemeat. 

The  original  recipe  called  for  one  pint  of  sherry  wine 
and  one-half  pint  of  brandy,  but  fruit  juices  may  be 
substituted,  or  the  wine  and  brandy  may  be  omitted  from 
the  recipe  without  in  any  way  spoiling  results. 

Mincemeat 

Cheshire,  England 

I  pound  beef 

I  pound  suet 

J  pound  preserved  lemon  peel 

i  pound  preserved  orange  peel 

I  pound  currants 

1  pound  raisins 

3  quarts  apples,  chopped,  with  peel  on 
3  cups  sugar 

2  glasses  currant  jelly 

I  cup  boiled-down  cider 

I  tablespoon  salt 

I  tablespoon  clove 

I  tablespoon  nutmeg 

I  tablespoon  ginger 

I  tablespoon  cinnamon 

Cook  beef,  and  chop  fine  with  suet.  Add  other  ingredi- 
ents, and  cook  ten  minutes.  Seal  hot  in  jars.  Adjust 
rubber,  cover,  and  partially  seal.  Process  ten  minutes  in 
hot  water  bath.  Mincemeat  which  is  to  be  used  at  once 
will  keep  without  processing.    Simply  seal  air-tight. 

The  original  recipe  calls  for  one  cup  of  brandy.  Fruit 
juices  may  be  used  instead,  with  satisfactory  result. 


84  everywoman's  canning  book 

Vegetable  Mincemeat 

Newton  Centre 

1  peck  green  tomatoes  (chop  and  drain) 

2  lemons,  chopped  fine 

3  pounds  brown  sugar 

2  pounds  white  sugar 

Boil  the   above   for  two  and  one-half  hours,   slowly. 
Then  add 

J  peck  apples,  chopped  fine 

3  pounds  raisins,  chopped  fine 

I  pound  blanched  almonds,  chopped 
I  cup  boiled-down  sweet  cider 
I  cup  vinegar 
I  glass  currant  jelly 

1  tablespoon  vegetable  oil 

2  teaspoons  each  cinnamon  and  clove 
I  teaspoon  each  allspice  and  nutmeg 
Salt  to  taste 

Cook  until  apples  are  clear.    Seal  in  jars  hot.    Process 
ten  minutes. 


DRY  YOUR  VEGETABLES  AND  FRUITS 

Along  with  the  work  of  canning  and  preserving  goes 
the  simple  process  of  drying.  Throughout  Europe  this 
work  is  extensively  carried  on,  and  in  Germany,  particu- 
larly, the  dried  product  has  been  an  important  economic 
factor,  for  the  German  army  has  been  to  a  large  measure 
sustained  on  dehydrated  products. 

Dried  fruits,  such  as  apricots,  prunes,  figs,  apples, 
dates,  raisins,  etc.,  are  familiar  to  all,  and  are  used  in 
every  household.  Other  articles  of  food  may  be  dried 
as  successfully  and  are  just  as  palatable.  Much  wisdom 
in  drying  comes  with  but  very  little  experience.  As  in 
canning,  certain  rules  must  be  followed  for  success,  else 
the  material  will  sour  and  mold,  and  be  unfit  to  serve 
on  the  table. 

Drying  may  take  the  place  of  canning  when  storage 
facilities  are  limited,  when  jars  are  expensive  and  scarce, 
or  when  there  is  but  little  to  conserve.  It  may  supplement 
canning  when  there  is  a  great  surplus,  that  the  entire 
product  be  conserved.  Drying  may  also  be  recommended 
for  the  housewife  who  is  in  delicate  health,  and  finds 
canning  laborious  work,  since  drying  may  be  said  to  take 
care  of  itself,  once  the  material  is  in  place  and  a  few 
general  directions  have  been  carried  out. 

An  empty  room  or  the  attic  makes  an  excellent  drying 
place,  providing  there  is  a  current  of  air  passing  through ; 
otherwise  the  product  will  mold.  Never  put  vegetables 
on  the  floor  to  dry,  and  do  not  spread  them  out  on  a  table. 
It  is  absolutely  necessary  that  air  circulate  under  and  over 
the  material. 

8S 


86  everywoman's  canning  book 

Sun  Drying.  Drying  may  be  done  in  the  sun,  but 
except  in  the  hottest  weather  it  should  not  be  attempted. 
Get  a  good  exposure,  where  the  sun  will  be  all  day  on 
the  material.  The  top  of  a  flat-roofed  house  is  an  excel- 
lent drying  post,  and  is  away  from  the  dust  of  the  street. 
Sun  drying  is  easy  and  cheap,  but  care  must  be  taken 
to  cover  the  material  with  mosquito  netting,  that  flies  and 
insects  cannot  attack  the  foods. 

In  all  drying,  be  sure  that  there  is  free  circulation  under 
the  material  to  be  dried,  as  well  as  over  it. 

Have  a  wire-mesh  frame  set  up  on  four  posts,  about 
three  feet  from  the  ground  or  roof.  Cover  with  cheese- 
cloth, and  spread  fruit  or  vegetables  out  carefully  in 
single  layers  to  dry.  The  material  will  not  dry  uniformly 
if  carelessly  spread  out  and  allowed  to  overlap.  If  long- 
continued  hot,  dry  weather  is  expected,  it  is  not  necessary 
to  bring  the  foods  in  at  night.  Where  the  frame  stands 
well  above  the  ground,  the  dew  does  not  affect  the  mate- 
rial, unless  located  near  the  sea  or  a  river,  where  the  dew 
is  very  heavy.  Much  unnecessary  labor  can  be  eliminated 
by  leaving  the  material  out  over  night. 

Spread  a  piece  of  oilcloth  over  the  top  of  the  wire 
frame  at  night,  to  keep  the  dampness  out.  Do  not  let  the 
oilcloth  rest  on  the  material,  but  fasten  it  in  the  posts  at 
the  sides.    This  should  be  removed  early  in  the  morning. 

Oven  Drying.  Arrange  the  material  to  be  dried  on 
plates,  or  perforated  containers,  or  racks,  and  put  in  the 
oven.  The  fire  should  be  low  and  the  oven  door  be  left 
open.  When  small  quantities  are  to  be  dried  at  a  time,  this 
method  is  the  quickest  and  the  easiest  for  the  housewife. 
Six  to  eight  hours  is  the  time  required  for  most  products 
that  are  oven  dried. 


ALWAYS   READ   GENERAL   DIRECTIONS  8/ 

Commercial  Dryers.  There  are  commercial  dryers 
on  the  market  which  may  be  set  over  the  gas  range  or 
kitchen  stove.  One  of  the  most  practical  is  of  the  type 
of  a  large,  flat  tin  box,  into  which  water  is  poured  through 
a  small  tunnel.  The  dryer,  partly  filled  with  water,  is 
set  on  the  range ;  the  material  is  spread  out  on  top  of  the 
dryer ;  the  water  heats  gradually,  and  the  material  is  soon 
dried. 

Be  sure  the  products  are  sufficiently  dried  before  put- 
ting away,  or  they  will  mold. 

Packing  and  Storing.  Containers  for  storing  dried 
products  must  be  moisture  proof.  Tin  cans,  glass  jars, 
heavy  paper  bags,  and  cardboard  boxes  make  good  con- 
tainers. If  paper  bags  or  boxes  are  used,  put  them  where 
rats  and  insects  will  not  get  at  them. 


Dried  Vegetables 

Corn.  Corn  Is  without  question  the  most  satisfactory 
of  all  vegetables  to  dry.  Never  dry  it  in  the  sun.  Corn 
requires  heat  above  the  temperature  of  the  sun's  rays 
(unless  the  day  is  very  hot),  and  unless  quickly  dried 
it  sours.  Well-developed,  sweet  ears  should  be  chosen. 
Blanch  in  boiling  water  three  minutes.  Plunge  in  cold 
water,  to  set  the  milk.  With  a  sharp  knife  cut  the  corn 
from  the  cob,  being  careful  not  to  cut  into  the  cob. 
Spread  thinly  on  platters.  Place  in  moderate  oven  or  on 
commercial  drier,  and  leave  until  it  is  hard  and  will  rattle. 
It  is  necessary  to  turn  the  corn  several  times  with  a  knife, 
during  the  process  of  drying.  It  will  look  very  much  like 
the  broken  corn  fed  to  chickens. 

When  wanted,  soak  corn  in  cold  water  for  four  hours, 


88  everywoman's  canning  book 

or  over  night.  Cook  in  the  same  water  until  soft.  Add 
butter  or  butter  substitute,  cream,  salt,  and  pepper  before 
serving. 

String  Beans.  Never  attempt  to  dry  any  but  fresh, 
green  beans,  with  tender  pods.  String  the  beans  and  cut 
the  pods  in  strips  lengthwise.  Spread  thinly  on  platters, 
or  put  out  of  doors  on  cheesecloth  on  wire  rack.  Leave 
until  well  shriveled  up  and  leathery.  Beans  should  not  be 
brittle  and  snap.  When  they  have  reached  this  stage,  they 
are  dried  too  much,  and  will  be  tough  when  eaten.  It  is 
not  necessary  to  turn  the  beans,  for  they  will  dry  without 
further  attention,  once  they  are  thinly  spread  out  to  the 
heat.    Store  in  paper  bags  or  pasteboard  boxes. 

To  use,  cover  with  cold  water  and  soak  over  night. 
Cook  in  the  same  water  until  soft.    Season  to  taste. 

Lima  Beans.  Shell  the  beans,  and  spread  out  in  the 
sun  to  dry.  Sun  drying  usually  takes  three  days.  With 
a  commercial  drier,  they  dry  in  from  three  to  six  hours. 

Celery  or  Mint  Leaves.  Wash  and  spread  leaves  on 
a  platter,  and  put  in  the  oven.  When  thoroughly  dry, 
crush  the  leaves  with  a  rolling  pin,  put  in  bottles,  label, 
and  use  for  flavoring. 

Egg  Plant.  Egg  plant  should  be  dried  by  artificial 
heat,  either  in  the  oven  or  on  a  commercial  drier.  If  dried 
in  the  sun,  which  is  a  longer  process,  it  will  turn  dark. 

Peel  the  Ggg  plant,  cut  in  slices  one-half  inch  thick,  and 
cut  the  slices  up  into  cubes.  Place  in  the  oven  on  plates, 
or  put  on  a  drier,  and  leave  until  the  egg  plant  is  dry  and 
leathery. 

To  use,  soak  over  night  and  prepare  as  fresh  egg  plant. 


ALWAYS   READ   GENERAL  DIRECTIONS  89 

Onions,  Carrots,  Turnips.  When  winter  vegetables 
can  be  kept  in  root  cellars,  it  is  better  not  to  dry  them. 
For  those  who  live  in  apartments,  however,  it  is  convenient 
to  dry  these  vegetables,  and  to  have  them  on  hand  for 
soups.  Slice  onions  thin,  and  dry  in  the  oven.  Carrots 
and  turnips  also  dry  quickly  in  the  oven.  They  should 
first  be  scraped  and  then  sliced  thin. 

In  making  a  vegetable  or  meat  soup,  flavor  with  dried 
vegetables.  No  preparation  is  necessary.  Simply  add  a 
half-cupful  of  dried  carrots,  turnips,  onions,  or  whatever 
is  desired. 

Peas.  Peas,  like  corn,  require  quick  drying,  or  they 
will  mold.  Do  not  blanch.  Shell ;  spread  out  thinly,  either 
out  of  doors  on  a  wire  frame  or  on  platters  in  the  oven. 
When  dry,  peas  look  shriveled  and  are  hard. 

To  prepare  for  the  table,  soak  in  cold  water  until  they 
have  taken  on  their  regular  size  and  appearance.  Cook 
in  the  same  water  until  soft,  and  add  butter  or  butter  sub- 
stitute and  seasoning. 

Peppers.  Split  sweet  peppers  and  remove  seeds.  If 
the  weather  is  hot,  begin  drying  out  of  doors  and  finish 
in  the  oven. 

To  prepare  for  the  table,  soak  in  water  four  hours,  or 
until  the  peppers  have  taken  up  moisture  enough  to  be 
of  good  size.  Stuff,  or  cut  up,  and  use  as  flavoring 
in  hash  or  soup. 

Spinach,  Beet  Tops,  or  Parsley.  Wash.  Pick  leaves 
from  stems  and  spread  out  to  dry,  either  out  of  doors  in 
the  sun  or  in  the  oven.  Two  to  three  days  is  necessary 
for  drying  spinach  out  of  doors.  With  a  commercial  drier, 
this  can  be  accomplished  in  six  hours. 


90  everywoman's  canning  book 

Italian  Tomato  Paste 

1  bushel  tomatoes  i  carrot,  chopped  fine 

2  large  onions,  chopped  fine  i  bunch  parsley 

Wash  tomatoes  (they  should  be  very  ripe),  remove 
stems;  break  into  a  kettle,  skins  and  all.  Add  onions, 
carrot,  and  parsley.  Boil  slowly  five  hours.  Pour  into  a 
cheesecloth  bag  of  two  thicknesses,  and  drain  thoroughly 
without  squeezing  the  bag.  Press  contents  of  bag  through 
a  fine  sieve,  until  nothing  is  left  but  skins  and  seeds.  Add 
salt  to  taste,  and  put  out  of  doors  in  hot  sun  on  platters, 
under  glass  if  possible.  Take  in  at  night,  and  if  uncovered 
protect  from  insects  with  a  piece  of  cheesecloth.  Paste  is 
ready  when  it  can  be  rolled  in  a  ball  and  is  the  consistency 
of  butter.  Put  in  sterilized  jar,  with  bits  of  bay  leaf. 
Fill  jar  to  one-half  inch  of  top,  and  cover  with  olive  oil. 
This  makes  a  good  seal.  Replace  oil  after  using  paste. 
Use  paste  for  flavoring  soups,  meat  dishes,  etc. 

Dried  Fruits 

Apples.  It  is  not  advisable  to  dry  early  varieties  of 
apples,  since  they  lack  firmness  and  flavor.  Peel,  core, 
and  slice  apples  in  rings  one-fourth  inch  in  thickness. 
Arrange  slices  in  rows  on  trays.  Place  in  the  sun  or  dry 
in  the  oven.  Sun  drying  usually  requires  three  or  four 
days,  while  drying  in  the  oven  or  with  the  commercial 
drier  is  very  much  quicker.  The  texture  of  the  dried 
apple  should  be  leathery,  velvety,  and  soft. 

Peaches.  Cut  in  halves  and  remove  stones.  Dry  with- 
out removing  the  skin.  Place  on  commercial  drier,  or  on 
platters  in  the  oven,  with  pit  side  up.     Sprinkle  lightly 


ALWAYS    READ   GENERAL   DIRECTIONS  9I 

with  sugar,  and  leave  until  shriveled  and  leathery.    When 
dried,  the  peaches  will  look  much  like  dried  apricots. 

Pears.  Pare,  core,  and  cut  fruit  in  eighths.  Use  sun 
drying  or  commercial  evaporator,  depending  on  weather 
conditions.  Pears  should  be  dried  quickly,  or  they  will 
discolor.    Quinces  may  be  dried  in  the  same  way. 

Blueberries  and  Huckleberries.  Spread  on  trays  and 
dry  in  the  oven,  or  out  of  doors  if  the  day  is  hot.  Most 
excellent  used  in  berry  cakes  or  pies. 

Raspberries.  Dry  in  the  sun  if  the  day  is  hot,  or  spread 
on  plates  and  dry  in  the  oven.  If  a  commercial  drier  is 
used,  the  surface  of  the  drier  must  not  be  allowed  to  get 
too  hot,  or  the  berries  will  cook.  Raspberries  will  dry  in 
the  oven  in  about  three  hours.  The  temperature  of  the 
oven  should  be  increased  from  125°  F.  to  140°  F.  during 
the  period  of  drying.  Too  hot  an  oven  will  tend  to  cook 
the  berries. 


INDEX 


Alcohol  Test  for  Pectin,  42,  43 
Amber  Marmalade,  80 
Apple  Butter,  78,  79 
Jelly,  45 

from  Parings,  46 
Spiced,  46 
Variations,  46 
Juice,  51 
Sauce,  34 
Apple  and  Barberry  Spread,  81 
Apples,  34 

Dried,  90 
Asparagus,  17 

Bacteria,  4 
Bag,  Jelly,  44 
Barberry  Jelly,  47 

Spread,  Apple  and,  81 
Beans,  Baked,  18 

Lima,  18 
Dried,  88 

Shell,  18 

String,  17 
Dried,  88 
Pickled,  56 
Beef  Stew,  31 
Beet  Tops,  Dried,  89 
Beets,  12,  19 

Pickled,  57 
Berries,  Time  Table  for,  39 
Blackberry  Jam,  79,  80 

Juice,  51 
Blackberries,  36 
Blanching,  i 
Blueberry  Jelly,  47 
BlueKer  ri)ss,  36      '''■''[ 

Dfi^d;  91    '         »  T'  ,    ,  * 


Bordeaux  Relish,  67 
Bottling  Fruit  Juices,  52 
Botulism,  15 
Brine,  56 
Bubbles,  11 

Canner,  Steam  Pressure,  5 
Canning,  Cost  of,  14 

Fractional  Method,  5 

Intermittent  Method,  5 

Preparation  for,  i 
Cans,  Tin,  13 

Cape  Cod  Pepper  Relish,  67 
Carrots,  19 

Dried,  89 
Cauliflower,  20 
Celery  Leaves,  Dried,  88 

Pickle,  58 
Cherry  Delight,  76 

Juice,  51 

Preserve,  72 
Cherries,  Sour,  36 

Sweet,  36 
Pickled,  61 , 
Chicken,  30 
Chilicoque,  76 
Chili  Sauce,  70 
Chinese  Cabbage  Leaves,  21 
Chowchow,  India,  70 
Chowder,  31 
Chuddy,  Peach,  (^ 
Chutney,  Sweet  Indian,  66 
Citron  Melon  Preserve,  74 
Cold  Water  Method  for  Pre- 
serving Fruit,  40 
Conserve,  Cranberry,  76 

Fig  and  Rhubarb,  77 


92 


INDEX 


93 


Conserve,  Grape,  "JJ 

Rhubarb  and  Orange,  ']^ 

Strawberry  and  Pineapple,  ^7 

Green  Tomato,  78 

Yellow  Tomato,  78 
Corn,  Canned,  20 

Dried,  87 

Pickled,  57 

Relish,  68 
Cost  of  Canning,  14 
Cover  Jelly,  To,  45 
Crabapple  Jelly,  47 
Crabapples,  Sweet  Pickled,  62 
Cranberry  Conserve,  76 

Jelly,  47 

Ketchup,  64 
Cranberries,  z^,  40 
Cucumber  Pickle,  Ripe,  62 

Uncooked,  59 
Cucumbers,  Canned,  58 

Pickled,  58 
Currant  Jelly,  48 

Juice,  51 

Spiced,  74 
Currants,  36 

Dandelion  Greens,  21 

Shrub,  54 
Dixie  Relish,  68 
Dryers,  Commercial,  87 
Drying  Fruits  and  Vegetables,  85 
Duck,  30 
Dutch  Salad,  61 

Egg  Plant,  Canned,  21 

Dried,  88 
Elderberry  Jelly,  48 
Equipment,  7 
Extraction,  Second,  43 

Failures,  6 

in  Jelly  Making,  42 
Fig  and  Rhubarb  Conserve,  ^7 


Figs,  Preserved,  T^t 

Fish,  31 

Flat-sour,  12 

Fractional  Method  of  Canning,  5 

Fricassees,  31 

Fruit  Juices,  51 

Bottling,  52 

Processing,  52 

Sealing,  53 
Fruit  Juices,  Apple,  51 

Blackberry,  51 

Cherry,  51 

Currant,  51 

Grape,  51,  54 

Raspberry,  51 

Strawberry,  51,  53 
Fruit,  Sun-cooked,  37 

Cold  Water  Method  for  Pre- 
serving, 40 

Time  Table  for,  39 

Game,  30 
Ginger  Pears,  75 
Gooseberry  Jam,  80 

Ketchup,  64 
Gooseberries,  36,  40 
Governor  Sauce,  65 
Grape  Conserve,  ^7 

Economical  Spiced,  75 

Jelly,  48 
Green,  49 

Juice,  51,  54 
Sherbet,  55 

Ketchup,  64 

Tapioca,  55 
Green  Tomato  Pickle,  60 
Greens,  21 

Halibut,  31 
Honey,  44 

Pear,  ']2 

Quince,  72 
Huckleberries,  36 

Dried,  91 


94 


everywoman's  canning  book 


India  Chowchow,  70 
Indian  Chutney,  Sweet,  66 
Intermittent   Method   of    Can- 
ning, 5 
Irish  Stew,  31 
Italian  Tomato  Paste,  90 

Jam,  Blackberry,  79,  80 
Gooseberry,  80 
Raspberry,  79 
Strawberry,  79 
Jars,  7,  10,  II,  13 
To  Open,  15 
Cheap,  7 
Jelly  Bag,  44     , 
Jelly,  To  Cover,  45 
Making,  41 

Failures  in,  42 
General  Rules  for,  42 
Jelly,  Apple,  45 

from  Parings,  46 
Spiced,  46 
Barberry,  47 
Blueberry,  47 
Crabapple,  47 
Cranberry,  47 
Currant,  48 
Elderberry,  48 
Grape,  48 

Green,  49 
Mint,  49 
Quince,  49 
Raspberry,  49 
Strawberry,  50 
Triple  Fruit,  50 
Juices,  Fruit,  51,  52,  53 
Julienne  Soup  Mixture,  28 

Kale,  21 

Ketchup,  Cranberry,  64 

Gooseberry,  64 

Grape,  64 

Tomato,  65 


Lamb  Stew,  31 
Left-overs,  Meat,  31 
Light,  Protection  from,  13 
Lima  Beans,  18 

Dried,  88 
Loganberries,  36 

Mackerel,  31 

Marlborough  Pickle,  Sweet,  62 

Marmalade,  Amber,  80 

Mock,  81 

Orange,  81 

Peach,  80 
Meat,  30 

Left-overs,  31 
Microorganisms,  4 
Mincemeat,  82,  83 

Vegetable,  84 
Mint  Jelly,  49 

Leaves,  Dried,  88 
Mock  Marmalade,  81 
Molds,  4,  13 
Mustard  Pickle,  59 

Necessity  for  Following  Time 
Tables,  6 

Okra,  Corn,  and  Tomato  Soup 

Mixture,  28 
Onions,  Dried,  89 
Orange  Conserve,  Rhubarb  and, 

77 
Marmalade,  81 
Oven  Drying,  86 

Packing,  2 
Paraffin,  45 
Parsley,  Dried,  89 
Peach  Chuddy,  (^ 

Marmalade,  80 

Pickle,  Sweet,  6^ 
Peaches,  34 

Dried,  90 

Preserved,  73 


INDEX 


95 


Pear  Honey,  72 
Pears,  35 

Dried,  91 

Ginger,  75 

Spiced,  75 
Peas,  22 

Dried,  89 
Pectin,  41 

Alcohol  Test  for,  42,  43 
Peppers,  23 

Dried,  89 
Philadelphia  Pickle,  60 
Piccalilli,  71 
Pickle,  Celery,  58 

Chopped,  59 

Cucumber,  Ripe,  62 
Uncooked,  59 

Green  Tomato,  60 

Mustard,  59 

Philadelphia,  60 

Sweet  Marlborough,  62 

Sweet  Peach,  63 
Pickled  String  Beans,  56 

Beets,  57 

Cherries,  Sweet,  61 

Corn,  57 

Crabapples,  Sweet,  62 

Cucumbers,  58 

Watermelon  Rind,  63 
Pickling,  56 
Pineapple,  35 

Conserve,  Strawberry  and,  ^^ 
Plums,  35 
Plunging,  2 
Preparation  for  Canning,  i 

of  Home-Canned  Products 
for  the  Table,  15 
Preserve,  Cherry,  72 

Citron  Melon,  74 

Watermelon,  74 
Preserved  Figs,  T>, 

Peaches,  TZ 
Preserving  Powders,  13 


Processing,  3 
Correct,  4 

Quince  Honey,  72 

Jelly,  49 

Spread,  82 
Quinces,  Dried,  91 

Rack  in  Boiler,  3,  11,  52 
Raspberry  Jam,  79 

Jelly,  49 

Juice,  51 

Tapioca,  55 

Vinegar,  54 
Raspberries,  36,  38 

Dried,  91 
Relish,  Bordeaux,  67 

Cape  Cod  Pepper,  67 

Corn,  68 

Dixie,  68 

Southern,  69 

Tomato,  69 
Rhubarb,  35,  40 

Conserve,  Fig  and,  TJ 

and  Orange  Conserve,  T7 
Rubber  Rings,  8,  10,  13 

Salmon,  31 
Sauce,  Chili,  70 

Governor,  65 
Second  Extraction,  43 
Seal,  Testing  the,  4 
Sealing,  3 

Fruit  Juices,  53 
Shell  Beans,  18 
Shrinkage,  12 
Sherbet,  Grape,  55 
Soup  Mixtures,  27 

Tomato,  28 
Southern  Relish,  69 
Spiced  Apple  Jelly,  46 

Currant,  74 

Grape,  75 

Pears,  75 


96 


EVERYWOMAN  S    CANNING    BOOK 


Spinach,  21 

Dried,  89 
Steam  Pressure  Canner,  5 
Sterilizers,  8 
Stew,  Beef,  31 

Irish,  31 

Lamb,  31 
Storage,  12,  87 
Strawberry  Jam,  79 

Jelly,  50 

Juice,  51,  53 

and  Pineapple  Conserve,  'j'] 
Strawberries,  36,  ^H 

Sun-cooked,  zi 
String  Beans,  17 

Dried,  88 

Pickled,  56 
Succotash,  23 
Summer  Squash,  24 
Sun-cooked  Fruit,  2>7 
Sun  Drying,  86 
Swiss  Chard,  21 
Syrups,  32 

Tapioca,  Grape,  55 

Raspberry,  55 
Test,  Alcohol,  42,  43 

Two-Drop,  44 
Testing  the  Seal,  4 
Time    Table    for    Fruit    and 
Berries,  39 

for  Vegetables,  26 
Time  Tables,  6 


Tin  Cans,  13 

Tomato,  Bean,  and  Okra  Soup 
Mixture,  28 

Conserve,  Green,  78 
Yellow,  78 

Cream,  67 

Ketchup,  65 

Paste,  Italian,  90 

Pickle,  Green,  60 

Puree,  29 

Relish,  69 

Soup,  28 
Tomatoes,  24 
Triple  Fruit  Jelly,  50 
Trout,  31 
Turkey,  30 
Turnips,  Dried,  89 
Two-Drop  Test,  44 

Utensils,  9 

Vegetable  Mincemeat,  84 
Vegetables,  17 

Time  Table  for,  26 

Water  Method  for  Preserving 
Fruit,  Cold,  40 

in  Processing,  3,  1 1 
Watermelon  Rind,  Pickled,  63 

Preserve,  74 
Winter  Vegetables,  25 

Yeasts,  4 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 
BERKELEY 

Return  to  desk  from  which  borrowed. 
This  book  is  DUE  on  the  last  date  stamped  below. 


3V 


5Aug'53KW 


-j^\3G5  8^ 


REC'D 

NOV    2'65-4PM 

LOAN  DEPT 


LD  21-100m-7,'52(A2528sl6)476 


/ 


I 


YC   181 18 


/- 


415286 

m 

HI 


UNIVERSITY  OF  CALIFORNIA  LIBRAI^Y 


1  tit  ar^ttjr . 


